Ardennes Trout Recipe

Name: Ardennes Trout Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 x river trout about 200g each; 1 Tbsp. oil; 4 Tbsp. flour; 50 gm raw ham fat finely minced; 30 gm clarified butter; 2 x shallots finely minced; 150 ml dry white wine; 350 ml double cream; 75 gm raw Ardennes ham cut into small batons or possibly sticks; 1 Tbsp. minced parsley; 1 x salt and freshly grnd pepper

Servings: persons

1
Cut off the trouts fins and gills with scissors and remove the intestines through the gills.
2
Wash the trout in very cool water to remove all trace of intestines then pat dry with kitchen paper.
3
Season lightly dip a finger in oil and smear a light film over the fish.
4
Roll them in flour tap to remove excess and lay them on a plate.
5
Heat the ham fat in a frying pan set over low heat add in the clarified butter and increase the heat.
6
When the fat is very warm put in the trout and cook for 4 min.
7
Turn the fish with a palette knife and cook for another 4 min till golden brown on both sides.
8
Put the trout on a serving dish and keep hot.
9
For the sauce pour off half the fat from the pan.
10
Put in the shallots and sweat over low heat for 2 min then add in the white wine and reduce by half.
11
Add in the cream and reduce till the sauce is thick sufficient to coat the back of a spoon lightly.
12
Put in the ham simmer for 2 min season and stir in the minced parsley.
13
Pour the warm sauce over the trout sprinkle with parsley and serve at once.
14
Serve with plain boiled potatoes.
15
serves 4cooking time 8 minprep time 20 minutes

10870

kcal

Calories

955

Fat

Carbs

542

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 x river trout about 200g each, 1 Tbsp. oil, 4 Tbsp. flour, 50 gm raw ham fat finely minced, and more.

Yes, Ardennes Trout Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!