Baked Trout With Peter Brave'S Beurre Blanc Sauce - cooking recipe

Ingredients

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

Preparation

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.
Remove from heat and quickly whisk in butter.
Return to very low heat to warm; do not allow to boil.
For the trout: Season the filets with salt, fresh pepper and herbs de Provence.
Place on a baking sheet, and bake at 350 for approximately 10 minutes. Do not overbake.
Place the trout over the rice and pour over sauce.