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Baked Trout With Peter Brave's Beurre Blanc Sauce

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“Peter is the owner/chef of Brave New Restaurant in Little Rock, Arkansas. He promotes locally grown produce and his fresh fish entrees are wonderful. Many of his fish dishes are covered with his wonderful beurre blanc sauce. His food is always devine. He gave this recipe to a local magazine.”

Ingredients Nutrition


  1. For the Beurre Blanc: Put the wine and shallot into a small heavy -bottomed saucepan and reduce over medium high heat for about 10 minutes until there is almost no wine left.
  2. Remove from heat and quickly whisk in butter.
  3. Return to very low heat to warm; do not allow to boil.
  4. For the trout: Season the filets with salt, fresh pepper and herbs de Provence.
  5. Place on a baking sheet, and bake at 350 for approximately 10 minutes. Do not overbake.
  6. Place the trout over the rice and pour over sauce.

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