Place the trout in a roasting pan and pour in the court bouillon. Cover with aluminum foil. Bring to a boil, reduce heat and simmer for 5 minutes. Remove the trout from the cooking liquid. Reduce the cooking liquid to one cup. With a small sharp knife remove the skin from the trout. Keep the trout warm on a serving platter. Strain the cooking liquid. Return it to the saucepan and stir in the crÅme fraöche. Bring to a boil. Mix the potato starch with a little water and stir it into the sauce. Cook until thickened, stirring constantly. Stir the mustard and herbs into the sauce. Season with freshly ground black pepper. Pour the sauce over the fish.
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6 trout, cleaned
2 cups court bouillon
2 tsp Dijon mustard
1 1/4 cups crÅme fraöche
3 tbsp fresh chopped parsley
3 tbsp fresh chopped chervil
1 tsp potato starch
freshly ground black pepper
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20
mn
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10
mn
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To save time chop the herbs several hours in advance and keep refrigerated until needed.
