Braised Trout with Green Sauce
| Yield: | 1 Servings |
| Categories: |
| 2 | ts | Butter |
| 2 | md | Shallots, peeled and sliced |
| 2 | Branches fresh thyme | |
| 1/3 | c | White wine |
| 2/3 | c | Fish stock |
| 4 | Trout, boned and gutted | |
| 3 | tb | Cream |
| 3 | tb | Green butter, recipe follows |
| 2 | ts | Lemon juice |
| Finely chopped tomatoes and chervil, for garnish sprigs |
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