I don't post in here much but i threw together a sauce last night that was absolutely dynamite over trout. I'll post it up but I don't measure so bear with me.
Ingredients
1 stick of butter
3 large leeks (if using wild you'll need more)
3 to 5 cloves of garlic (depending how much you like it LOL)
Milk (guessing around 3 cups)
salt and pepper to taste
flour and water for slurry
Slice leeks about 1/4 inch thick and separate into rings. Put about 1 tablespoon of the butter in the pan and saute the leeks. Once the leeks start to cook add the minced garlic. When it all seems to be just about cooked pour in the milk. I always eyeball if and add just enough to cover the leeks. Bring the temp back up and add the rest of the stick of butter. I know it sounds like a lot but this is a butter cream sauce LOL. Once the butter is melted add salt and pepper to tase. Now make a slurry with flour and water and SLOWLY add it while boiling to thicken until it's a sauce consistency. It has to be boiling when adding the slurry to thicken and it will thicken up quick so add a little at a time. If you over thicken it just add some more milk. Taste again and touch up with salt and pepper if needed. Spoon over fresh grilled trout and enjoy.
This is just the basic starter sauce. I'll add montreal chicken sometimes to kick it up a little or maybe even a little parmesan cheese. Start with this and treak it as you like. This is really good over chicken as well.
Ingredients
1 stick of butter
3 large leeks (if using wild you'll need more)
3 to 5 cloves of garlic (depending how much you like it LOL)
Milk (guessing around 3 cups)
salt and pepper to taste
flour and water for slurry
Slice leeks about 1/4 inch thick and separate into rings. Put about 1 tablespoon of the butter in the pan and saute the leeks. Once the leeks start to cook add the minced garlic. When it all seems to be just about cooked pour in the milk. I always eyeball if and add just enough to cover the leeks. Bring the temp back up and add the rest of the stick of butter. I know it sounds like a lot but this is a butter cream sauce LOL. Once the butter is melted add salt and pepper to tase. Now make a slurry with flour and water and SLOWLY add it while boiling to thicken until it's a sauce consistency. It has to be boiling when adding the slurry to thicken and it will thicken up quick so add a little at a time. If you over thicken it just add some more milk. Taste again and touch up with salt and pepper if needed. Spoon over fresh grilled trout and enjoy.
This is just the basic starter sauce. I'll add montreal chicken sometimes to kick it up a little or maybe even a little parmesan cheese. Start with this and treak it as you like. This is really good over chicken as well.
