Trout with Wine Cream Sauce
4 rashers bacon
60g bacon
1/4c oil
1/2c mayo
1c dry white wine
2t french mustard
3/4c sour cream
90g slivered almonds
6 shallots
Chop bacon and fry off. Cook almonds in bacon fat – drain. Cool. Chop shallots & add to bacon/almond mix.
Bring wine, mustard to the boil. Add mayo and sour cream and stir until thickened.
Serve with warmed trout.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment