A lovely pink trout with a lovely pink sauce. A very suitable dish for mid Lent or a mid Advent Sunday when priests always wear pink vestments.
Ask the fishmonger to gut and bone the trout. Melt half the butter in a frying pan and gently sauté the chopped shallots, do not burn. Add the trout and cook gently until lightly brown on both sides. Butter an ovenproof dish with half the remaining butter. Place the trout in the dish, add the wine, bouquet garni, salt and pepper. Dot each fish with knobs of the remaining butter and cook in a medium preheated oven 180°C/350°F/Gas 4 for 25-30 minutes, basting once or twice. Place fish on a serving plate and keep warm.
Pour the residual juices into a small saucepan and boil rapidly until reduced by half. Allow to cool for 2 minutes. Whisk the egg yolks with the cream and slowly add the juices while continuing to whisk. When the mixture is light and frothy, pour over the fish and serve immediately, garnished with lumpfish roe and croûtons.
© 1998 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.