30 mL (2 tbsp) Butter
250 mL (1 cup) thinly sliced Fennel (Bulbs)
1 medium chopped Onion
250 mL (1 cup) White Wine
250 mL (1 cup), 18% or 33% Cream
Freshly gound Cracked Black Pepper
4 cooked Trout Fillet
1. In a large frying pan, melt butter over medium heat and cook onions and fennel.
2. Add white wine and reduce by half. Add cream and simmer for 2 minutes, stirring constantly. Salt and pepper, to taste. Serve hot over cooked trout fillets.
|SERVING SIZE: 4|