Truite A La Creme Zugoise (Trout In Herbed Cream Sa

Name: Truite A La Creme Zugoise (Trout In Herbed Cream Sauce)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons butter; 3 tablespoons finely chopped shallots; 1 teaspoon finely chopped fresh parsley; 1 teaspoon dried chervil, crumbled; 1 teaspoon dried thyme, crumbled; 1 teaspoon dried tarragon, crumbled; 1 1/2 cups dry white wine; 8 (4 ounce) trout fillets, skin on, patted dry; 1 teaspoon salt (to taste); 1/8 teaspoon white pepper (to taste); 2 cups heavy cream

Servings: persons

4 tablespoons butter
3 tablespoons finely chopped shallots
1 teaspoon finely chopped fresh parsley
1 teaspoon dried chervil, crumbled
1 teaspoon dried thyme, crumbled
1 teaspoon dried tarragon, crumbled
1 1/2 cups dry white wine
8 (4 ounce) trout fillets, skin on, patted dry
1 teaspoon salt (to taste)
1/8 teaspoon white pepper (to taste)
2 cups heavy cream

1
Melt butter in a large, heavy skillet over moderate heat.
2
Add shallots and cook, stirring frequently, until soft but not brown, about 5 minutes.
3
Stir in parsley, chervil, thyme and tarragon.
4
Add wine and mix well.
5
Remove from heat.
6
Sprinkle trout with salt and pepper.
7
Arrange on top of herbs in skillet in a single layer, overlapping slightly if necessary.
8
Cut a circle of foil large enough to fit the skillet and press it gently but firmly on top of the fish.
9
Return skillet to moderate heat and simmer for about 5 minutes, or until cooked through.
10
Remove fish to a platter and cover with fresh foil to keep warm.
11
Bring liquid in skillet to a boil over high heat, stirring or whisking constantly.
12
Cook until reduced to a thin film that barely covers bottom of pan.
13
Reduce heat to moderate.
14
Stir in cream and any liquid accumulated from the fish.
15
Continue to cook, stirring occasionally, until thick enough to coat the whisk heavily, 5-10 minutes.
16
Cover trout with sauce.

513

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 11 ingredients. The key ingredients include: 4 tablespoons butter, 3 tablespoons finely chopped shallots, 1 teaspoon finely chopped fresh parsley, 1 teaspoon dried chervil, crumbled, and more.

Yes, Truite A La Creme Zugoise (Trout In Herbed Cream 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!

Truite A La Creme Zugoise (Trout In Herbed Cream Sauce)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions