Baked Trout With Peter Brave's Beurre Blanc Sauce

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 trout fillets (or other freshly-caught fish filets)
• salt
• pepper
• herbes de provence
• 1/2 cup butter, room temperature
• 1 cup wine (pinot grigio)
• 1 large shallot, minced
• cooked rice, to serve

Recipe

• 1 for the beurre blanc: put the wine and shallot into a small heavy -bottomed saucepan and reduce over medium high heat for about 10 minutes until there is almost no wine left.
• 2 remove from heat and quickly whisk in butter.
• 3 return to very low heat to warm; do not allow to boil.
• 4 for the trout: season the filets with salt, fresh pepper and herbs de provence.
• 5 place on a baking sheet, and bake at 350 for approximately 10 minutes. do not overbake.
• 6 place the trout over the rice and pour over sauce.