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Baked Trout With Peter Brave's Beurre Blanc Sauce


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  • Uploaded 7 years ago


  • 4 trout fillets (or other freshly-caught Fish filets)
  • salt
  • pepper
  • herbes de provence
  • 1⁄2 cup Butter, room temperature
  • 1 cup White Wine (Pinot Grigio)
  • 1 large Shallot, minced
  • cooked Rice, to serve