2 teaspoons butter
2 medium shallots — peeled and sliced
2 branches fresh thyme
1/3 cup white wine
2/3 cups fish stock
4 trout — boned and gutted
3 tablespoons cream
3 tablespoons green butter — recipe follows
2 teaspoons lemon juice
finely chopped tomatoes and chervil — for garnish — sprigs
Preheat oven to 400 degrees.
In a large deep skillet over medium heat melt butter. Add shallots and thyme and cook without coloring for 4 to 5 minutes or until the onions are tender. Add the wine and stock and bring to a simmer. Add the whole trout and cover with foil. Place in oven for 5 minutes turning the trout after 2 1/2 minutes.
Remove the trout from the pan, peel back the skin from the top fillet and place on plate, keep warm.
Return cooking liquid to pan over high heat. Reduce until the pan is almost dry and then add the cream and reduce until thick. Swirl in the green butter off the direct flame, add lemon juice and season with salt and pepper. Strain through a fine mess str ainer and ladle over trout.
Garnish with chopped tomato and chevil sprigs.
Green Butter:
1/2 bunch flat leaf parsley 1 bunch scallions, green only 1/4 pound unsalted butter 1 teaspoon fresh lemon juice
In a food processor combine all ingredients until smooth, set aside or freeze for later use.