Braised Trout - butter

Method

• Preheat oven to 400F (200C).
• 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.