- 3 Tbsp Chai tea
- 1 ½ cups water
- 2 trout fillets (150-200g)
- Salt and pepper
- 1 Tbsp butter
- ½ cup whipping cream
- Fresh chives (opt.)
Preheat oven to 425 °F.
Bring water to boil in a pot. Add tea, lower heat and let simmer for 5 minutes.
Remove from heat and let rest for 10 minutes.
Butter an oven-proof dish and place the fish in it. Add salt and pepper to taste.
Strain tea and pour over the fish fillets.
Cook for 7 to 10 minutes in oven, depending on the thickness of the fillets.
Remove from oven. Strain cooking jus and pour it in a pan. Add cream and mix well.
Bring to a boil. Reduce heat to medium and let simmer, stirring constantly, until the sauce is thick enough. Pour sauce over fish and serve immediately.