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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
- 2
Bake the Trout
Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for about 25-30 minutes, or until the trout is cooked through and flakes easily with a fork.
- 3
Make the Beurre Blanc
In a small saucepan, combine 1/2 cup of white wine, 1/4 cup of finely chopped shallots, and 1 tablespoon of lemon juice. Simmer until reduced by half. Reduce heat to low and whisk in 1/2 cup of unsalted butter, one cube at a time, until the sauce is smooth. Season to taste with salt and pepper.
- 4
Serve
Once the trout is cooked, carefully remove it from the oven. Drizzle with the beurre blanc sauce and serve with lemon wedges on the side.