MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Trout with Herb Butter Sauce
 Categories: Fish, Sauces, Main dishes
      Yield: 1 servings

           COURT BOUILLON
      1 sm Carrot
    1/2 ea Yellow onion
      1 lg Sprig fresh parsley
    1/2 c  White wine
           HERB BUTTER SAUCE
      2 tb Minced fresh chives
    1/2 ts Tarragon
    1/4 c  White wine
      6 tb Butter
           Salt and pepper
      4 ea Unskinned trout or
           -salmon-trout fillets
      1 sm Rib celery
      1 ts Dried thyme
      3 c  Water
  1 1/2 ts Salt
      2 tb Minced fresh parsley
    1/4 c  Court Bouillon
      1 ts White-wine vinegar
      1 ts Lemon juice

  Court Bouillon:  Peel the carrot and cut into thin slices. Cut celery
  and onion into thin slices.  In a non-reactive pot, combine all of the
  ingredients; bring to a simmer, cover, and cook for 20 minutes. You
  should have about 3 cups.  Court Bouillon can be made several days
  ahead, or it can be frozen.

  COOKING AND SERVING: Bring Court Bouillon to a simmer. Put the
  fillets, skin side down, into the simmering liquid, lower heat, and
  poach gently until fish is just cooked through, about 5 minutes.
  Remove fish from the liquid, peel off the skin, and cover to keep
  warm. Strain the Court Bouillon and put 1/4 cup into a small
  saucepan. Reserve remaining bouillon for another use. Add wine and
  vinegar to the saucepan and bring to a boil; boil about 3 minutes
  until liquid is reduced to 2 tbs. Over the lowest possible heat,
  whisk in the butter a bit at a time. The butter should soften to make
  a creamy sauce but should not melt completely. Stir in the chives,
  parsley, tarragon, and lemon juice. Season to taste with salt and
  pepper. Serve the fish topped with the sauce. Yield: 4 servings.

  NOTE:  The Herb Butter Sauce here is a variation of the traditional
  French beurre blanc.  The sauce is rich and powerful, yet also subtle
  enough so that it won't overpower the delicate taste of the poached
  fish. The trick to making this sauce is to emulsify the butter
  without melting it, so that the sauce is creamy. The acid in the wine
  and vinegar aid in the emulsification.  Whisk in the butter, a tbs at
  a time, over the lowest possible heat, moving on and off the heat as
  necessary.
From: Z PEGASUS #2 @1219000
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