I had some trout left over from my trout feast. As I was picking through it getting out those danged pesky little bones. I was thinking I would like it in some kind of sauce, maybe a white sauce, then I thought a take off of lobster thermador might be good. GIMF (Google is my friend) and I found some lobster thermador recipes. Never having made it before, I checked out several recipes.
The recipes were almost identical in ingredients and method. It starts with a basic white sauce made with white wine, milk,tarragon, shallots, Dijon mustard and Parmesan cheese. I decided to eliminate the shallots, because I don't have any, and the Parmesan cheese because it just doesn't sound good to me with trout, and I thought it would be overpowering anyway.
So, after I got the pesky %$# bones out of the trout I assembled the sauce ingredients.
Dont' worry, I'm not going to bore you with a step by step white sauce. Come see what I did.