1/4 cup white wine
Juice from 1 lemon
1 bay leaf
1/2 teaspoon chopped fresh thyme
1/4 cup heavy cream
8 ounces cold butter, cubed
Salt and pepper
Zest and juice of 2 lemons
Zest and juice of 2 oranges
2 tablespoons grated horseradish
4 tablespoons chopped cilantro
2 (8-ounce) trout fillets, skin off
Essence, recipe follows
Olive oil, for drizzling
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
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