Asparagus Stuffed Trout Fillets With Mousseline Sauce Recipe

Name: Asparagus Stuffed Trout Fillets With Mousseline Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 6-8 ounce fillets of brook, brown, or rainbow trout, skinned; 24 3-inch long asparagus spears, cooked; Salt and ground pepper; 1/3 cup butter, melted; Juice of 1 lemon; 1/4 teaspoon fines herbes; Tomato and parsley for garnish; For Mousseline Sauce:; 3 tablespoons butter; 3 tablespoons flur; 1/4 cup dry sherry; 1 cup light cream; 1/2 cup heavy cream, whipped; Salt and ground pepper to taste

Servings: persons

4 6-8 ounce fillets of brook, brown, or rainbow trout, skinned
24 3-inch long asparagus spears, cooked
Salt and ground pepper
1/3 cup butter, melted
Juice of 1 lemon
1/4 teaspoon fines herbes
Tomato and parsley for garnish
For Mousseline Sauce:
3 tablespoons butter
3 tablespoons flur
1/4 cup dry sherry
1 cup light cream
1/2 cup heavy cream, whipped
Salt and ground pepper to taste

1
Wrap each fillet around 6 asparagus spears. Fasten with food picks. Stand fillets upright, side by side, on a buttered shallow baking pan. You may have to trim the asparagus to have the fillets stand upright. Sprinkle with salt and pepper. Mix melted butter, lemon juice, and fines herbes. With a pastry brush, spread mixture over the trout and asparagus. Bake in a preheated 350 degree oven for 30 minutes, or until trout are cooked. Spoon pan juices over trout from time to time during baking. While trout are baking, prepare Mousseline sauce.
2
Sauce: In a saucepan, melt the butter, stir in the flour, and cook over low heat until well blended. Stir in sherry and light cream. Stir over medium heat until sauce bubbles and thickens. Remove from heat. Fold in whipped cream and season with sat and pepper. Keep warm.
3
When trout are ready, place on a warmed serving platter lined with hot cooked saffron rice. Spoon sauce over trout and serve at once with garnish.

639

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 4 6-8 ounce fillets of brook, brown, or rainbow trout, skinned, 24 3-inch long asparagus spears, cooked, Salt and ground pepper, 1/3 cup butter, melted, and more.

Yes, Asparagus Stuffed Trout Fillets With Mousseline Sauce 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.

Asparagus Stuffed Trout Fillets With Mousseline Sauce

How did you like this recipe?

Frequently Asked Questions