CookEat Recipe
Normandy Trout with Warm Cream-Yolk Sauce
Poached trout with onion, carrot and parsley, covered with a warm lightly cayenne-spiced cream and egg-yolk sauce made from its broth.
Method
Steps
Step 1
Set the cleaned trout in a wide poaching pan with onion, carrot, half the parsley, bay leaf, peppercorns, butter, water and a little salt. Bring to a low simmer and poach gently until thickest flesh reaches at least 70 °C; lift the fish whole to a warm platter.
Step 2
Strain the poaching liquid and measure 250 mL. Beat yolks with 30 mL cream, a pinch of salt and cayenne. Whisk several spoonfuls of hot broth into the yolks to temper them.
Step 3
Combine tempered yolks, measured broth and remaining 120 mL cream in a clean small saucepan. Stir constantly over low heat until evenly 74 °C and lightly coating a spoon; do not boil hard. If needed, strain immediately to remove any tiny cooked flecks.
Step 4
Pour the warm cream-yolk sauce over the trout, scatter remaining parsley and serve without delay.
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