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Ingredients
¼ cup apple cider or juice
¼ cup white wine
¼ cup clam juice
1 tablespoon minced shallots
6 tablespoons chilled unsalted butter, sliced very thin
4 tablespoons julienned Granny Smith (or other tart) apple
2 teaspoons chopped fresh tarragon
Salt and freshly ground black pepper
Nutritional analysis per serving (4 to 6 servings)
3 grams carbs; 31 milligrams cholesterol; 122 calories; 3 grams monosaturated fat; 7 grams saturated fat; 12 grams fat; 117 milligrams sodium; 1 gram protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a 1-quart saucepan over medium-high heat, combine the apple cider, wine, clam juice and shallots. Bring to a boil, lower heat and simmer until reduced by two-thirds, 5 to 7 minutes.
- Step 2
Whisk in chilled butter slices. Add apple and tarragon, and salt and pepper to taste. Serve hot over grilled or broiled trout.
Private Notes