Lemon-Sage Trout With Beurre Blanc Recipe

Name: Lemon-Sage Trout With Beurre Blanc
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 trout fillets, head and tail removed; 3 lemons, zest of; 1 ounce sage, chopped; salt; pepper; extra virgin olive oil; 3 shallots, chopped; 10 garlic cloves, chopped; 1 cup dry white wine; 2 bay leaves; 1 pint heavy cream; 1 lb butter, whole; 1 lemon, juiced; salt; pepper

Servings: persons

10 trout fillets, head and tail removed
3 lemons, zest of
1 ounce sage, chopped
salt
pepper
extra virgin olive oil
3 shallots, chopped
10 garlic cloves, chopped
1 cup dry white wine
2 bay leaves
1 pint heavy cream
1 lb butter, whole
1 lemon, juiced
salt
pepper

1
In a mixing bowl combine lemon zest, chopped sage, salt and pepper. Rub all filets of trout with olive oil and season with lemon-sage seasoning mix. In an oven or open grill, roast trout at 350F for 10 minutes on a greased sheet pan. Roast until the thickest part of the filets start to flake.
2
While trout is cooking saute the chopped shallots, garlic and bay leaf over hight heat. When the shallots are sweated deglaze the pan with white wine and lemon juice then reduce the liquid by half. Add the heavy cream and reduce that liquid by half. While the liquid is reducing set the butter aside and let it reach room temperature.
3
Remove sauce from the heat and slowly whisk in the room temperature butter until all the butter has been incorporated. Adjust seasoning and strain the sauce through a fine mesh seive. Serve immediately.

1301

kcal

Calories

101

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: 10 trout fillets, head and tail removed, 3 lemons, zest of, 1 ounce sage, chopped, salt, and more.

Yes, Lemon-Sage Trout With Beurre Blanc 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!

Lemon-Sage Trout With Beurre Blanc

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions