Braised Trout with Green Sauce Recipe

Name: Braised Trout with Green Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons butter; 2 medium shallots, peeled and sliced; 2 branches fresh thyme; 1/3 cup white wine; 2/3 cup fish stock; 4 trout, boned and gutted; 3 tablespoons cream; 3 tablespoons green butter, recipe follows; 2 teaspoons lemon juice; Finely chopped tomatoes and chervil sprigs, for garnish; 1/2 bunch flat leaf parsley; 1 bunch scallions, green only; 1/4 pound unsalted butter; 1 teaspoon fresh lemon juice; In a food processor combine all ingredients until smooth, set aside or freeze for later use.

Servings: persons

2 teaspoons butter
2 medium shallots, peeled and sliced
2 branches fresh thyme
1/3 cup white wine
2/3 cup fish stock
4 trout, boned and gutted
3 tablespoons cream
3 tablespoons green butter, recipe follows
2 teaspoons lemon juice
Finely chopped tomatoes and chervil sprigs, for garnish
1/2 bunch flat leaf parsley
1 bunch scallions, green only
1/4 pound unsalted butter
1 teaspoon fresh lemon juice
In a food processor combine all ingredients until smooth, set aside or freeze for later use.

1
Preheat oven to 400 degrees.
2
In a large deep skillet over medium heat melt butter.
3
Add shallots and thyme and cook without coloring for 4 to 5 minutes or until the onions are tender.
4
Add the wine and stock and bring to a simmer.
5
Add the whole trout and cover with foil.
6
Place in oven for 5 minutes turning the trout after 2 1/2 minutes.
7
Remove the trout from the pan, peel back the skin from the top fillet and place on plate, keep warm.
8
Return cooking liquid to pan over high heat.
9
Reduce until the pan is almost dry and then add the cream and reduce until thick.
10
Swirl in the green butter off the direct flame, add lemon juice and season with salt and pepper.
11
Strain through a fine mess strainer and ladle over trout.
12
Garnish with chopped tomato and chevil sprigs.

394

kcal

Calories

Fat

Carbs

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.
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 15 ingredients. The key ingredients include: 2 teaspoons butter, 2 medium shallots, peeled and sliced, 2 branches fresh thyme, 1/3 cup white wine, and more.

Yes, Braised Trout with Green 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.

That's it — enjoy your meal!

Braised Trout with Green Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions