New Mexico Panned Rainbow Trout Food
NEW MEXICO PANNED RAINBOW TROUT
Provided by Marian Burros
Categories dinner, project, main course
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Gut and clean the trout and fill cavities with bay leaves and cilantro.
- Measure the thickness of the fish and cook 9 minutes to the inch.
- Melt 2 tablespoons butter in skillet. Sprinkle shallots over bottom of pan. Top with fish and place lemon slices over top of each fish. Add wine and cover pan with tight-fitting lid; bring to simmer and cook gently.
- Keeping the lemon, remove the fish to a platter and keep warm. Remove cilantro and bay leaves. Over high heat reduce liquid in pan by half. Add back the cilantro and stir.
- Reduce heat and, bit by bit, beat in little pieces of 6 ounces of butter to make a beurre blanc-like sauce. Serve with the fish.
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