Ingredients

  • 4 tablespoons minced shallots
  • 1 ½ cups good-quality white wine like riesling or chardonnay
  • ¼ cup fresh lemon juice
  • 4 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 12 tablespoons chilled unsalted butter, sliced very thin
  • ¼ teaspoon salt
  • teaspoon white pepper
  • 1 clove garlic, minced
  • 2 teaspoons chopped parsley
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      345 calories; 30 grams fat; 19 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 81 milligrams cholesterol; 102 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

2 cups, 6 to 8 servings

Preparation

  1. In a small mixing bowl, combine the shallots, wine and lemon juice. Set aside within reach of stove.
  2. In a medium saute pan over low heat, melt 4 tablespoons butter. Add flour, and stir vigorously with a whisk until well combined. Raise heat to medium-high, and continue to stir until flour is nut-brown but not burned, about 5 minutes. Add wine mixture, and whisk until smooth and thickened, about 1 minute. Reduce heat to medium-low. Simmer until reduced to about 1/4 cup, about 2 minutes.
  3. Remove pan from heat, and gradually whisk in chilled sliced butter, stirring constantly to keep fat from separating. Add salt and pepper. Keep warm, but do not boil. Add garlic and parsley just before serving. Serve hot over grilled or broiled trout.

Dining and Cooking