Sea Trout with Champagne Sauce

Name: Sea Trout with Champagne Sauce
Yield: Serves 4
Cuisine: Australia
Ingredients: 225 g (8 oz) beansprouts; 4 tablespoons fish stock; 4 tablespoons dry white wine; 1 tablespoon sunflower oil; 1 kg (2 lb) salmon trout (sea trout) fillet, cut diagonally into 1 cm (½ pint) thick escalopes, or use 4 × 175–200 g (6–7 oz) fillets; 50 g (2 oz) salmon caviar (optional); 4 tablespoons champagne or sparkling wine (Australian, of course); grated zest of 1 lime; 2 tablespoons double cream; 225 g (8 oz) cold butter, cut into pieces

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on Oz

By Keith Floyd

Published 1991

About

My friend Urs cooked me this exquisite dish when I was staying at the Hyatt in Adelaide, which was the place – you will remember if you have read the first half of this book – where I also had the waiters completely confused by having pie floaters and tomato sauce served up in my presidential suite.

Ingredients

For the Champagne Sauce

4 tablespoons fish stock
4 tablespoons dry white wine

Oceania
Australia
Adelaide
Fish course
Pescatarian
Gluten-free

Method

First, make the sauce. Put the fish stock and wine in a pan and simmer together until reduced to 2 tablespoons. Remove from the heat and whisk in the cold butter, a little at a time. Stir in the cream and reheat very gently, preferably over a pan of simmering water. Add the champagne or sparkling wi