Kim's Kitchen

4 (6 to 8 ounce) trout filets, boned with skin
2 teaspoons extra virgin olive oil
2 teaspoons unsalted butter
1 large leek white and light green part only, cleaned well
1 large carrot peeled
2 tablespoons fresh minced parsley
1 teaspoon fresh thyme leaves or ½ teaspoon dried
1 ½ cups dry Riesling wine
¼ cup 2% milk or cream or half and half
2 teaspoons cornstarch
2 teaspoons fresh or dried tarragon
Salt and freshly ground pepper to taste

Using tweezers or needle-nose pliers, remove all the pin bones from the trout. Season the flesh side with salt and pepper. 

Set into a 13 x 9-inch baking dish. Heat oven to 400°F. (225ºC)

Cut the leek and carrot into 2 ½ to 3-inch pieces, and then into a fine julienne.

Heat the butter and oil together in a large skillet, when the foam from the butter subsides, add the julienned vegetables; saute until crisp-tender, about 5 minutes. 

Stir in the parsley, thyme leaves and wine, season with salt and pepper. Bring to a simmer; pour over the fish.

Place the fish in the oven and cook for about 5 - 7 minutes. (At this point, the fish does not have to be cooked through.) 

Turn off the oven. Remove the fish and vegetables from the poaching liquid and place on a serving platter, cover with foil, and return to the oven.

Pour the wine into a saucepan and reduce by ½. 

Combine the milk and cornstarch* together in a small bowl; add mixture to the saucepan along with the tarragon. Stir until thickened. Taste and adjust seasonings.

To serve: Place one filet of fish onto each warmed plate; top with vegetables; spoon sauce over. Sprinkle additional parsley over, if desired.

Serving: 1 serving

Calories: 194kcal

Carbohydrates: 9g

Protein: 7g

Fat: 8g

Saturated Fat: 3g

Polyunsaturated Fat: 4g

Cholesterol: 27mg

Sodium: 104mg

Fiber: 1g