Steelhead Trout with a citrus butter sauce
Yield 1 cup
½ cup white wine
1 each shallot, minced
1 cup butter, cut into pieces
¼ cup whipping cream
3 lemon slices or segments, peeled
3 orange slices or segments, peeled
2 lime slices or segment, peeled
Directions
§ In a small saucepan, heat the wine and shallot. Bring to a boil and reduce over medium heat until only 2 TBS of liquid remain
§ Add the citrus slices and simmer for one minutes
§ Reduce the heat to low and whisk in the butter, a few pieces at a time, until the sauce is smooth and all the butter is incorporated
§ Whisk in the cream and lemon juice
