Pan-fried trout with vin jaune sauce

Serves 6

  1. 6 whole trout
  2. 4tb butter
  3. 1 shallot
  4. 1 cup yellow wine
  5. 1 cup creme fraiche
  • Saute trout in 3tb butter, about 5 minutes per side. Set aside.
  • Saute shallot in remaining 1tb butter. Add wine and reduce for 5 minutes. Add creme fraiche and serve.
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