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Trout in Court - Bouillon

Trout in Court -

Trout in Court - Bouillon. The slimming diet season is in full swing and I know many of you are looking for light recipes to prepare for the arrival of summer! That's why, today, I'm offering you this ultra-light recipe for trout in court-bouillon, made in the spring of 2021. Fish, vegetables, herbs and a tad of butter, that's all you need to prepare this dish full of flavors.

Rather than using a commercial sachet, I prepared the court-bouillon myself with white wine and herbs. Nothing artificial then, and the significant possibility of being able to dose the salt in particular. I also kept it simple on the vegetable side, but you can choose to add celery or fennel for example, and serve this dish with rice rather than potatoes. Anyway, the plate remains light!

Ingredients (for 2 people)

  • 1 carrot
  • 1 small leek
  • 1 small onion
  • 20 cl of white wine
  • 30 cl of water (or more)
  • 2 gutted trout
  • 50g butter
  • 5 sprigs of parsley
  • 1 lemon
  • Salt pepper


Peel, wash and cut the vegetables (carrot, onion and leek). 

In a casserole or oval skillet large enough to accommodate the trout, pour the white wine and water and add the prepared vegetables. Salt and pepper generously.

Bring the broth to a boil then simmer for 15 minutes.

Meanwhile, rinse the trout.

Add them to the court-bouillon. They must be completely submerged. Cover and simmer for 15 minutes, then turn off the heat.

While the trout are cooking, wash and chop the parsley. Just melt the butter in the microwave and add a squeeze of lemon.

In a preheated dish, arrange the drained trout, their vegetables, a little melted butter. Sprinkle with parsley and serve with the remaining butter and lemon. As an accompaniment, offer steamed potatoes.

Other recipe: white pizza with fresh onion

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