Trout à la crème
Poached trout in a herbed, creamy sauce. Fans of Red Dwarf will know all about Trout à la Crème!
  Serves:  2       Print   FavoriteLoading Add to My Favourites
  • 2 trout fillets with the skin on
  • 250 ml (8 fl oz) double, thick or heavy cream (or crème fraiche)
  • 125 ml (4 fl oz) (alcohol-free) wine or water
  • 1 shallot, finely chopped
  • 2 tbsp butter
  • ½ tsp dried thyme
  • ½ tsp dried parsley
  • ½ tsp dried tarragon
  • ½ tsp dried chervil
  • Salt
  • Pepper
  1. Season the trout fillets with a little salt and a little more pepper.
  2. Melt the butter in a large flat pan and sauté the shallot gently for 5 minutes. Do not allow the shallot to brown.
  3. Add in the herbs and the wine. Stir well and remove the pan from the heat.
  4. Place the trout fillets skin-side down in the pan, cover with foil and simmer gently for about 8 minutes or until the fish is cooked.
  5. Remove the fillets from the pan and place on a warmed dish. Cover with foil to keep warm.
  6. Bring the liquid in the pan to a boil and reduce the liquid as much as possible.
  7. Add in the cream and bring to a simmer. Continue to simmer to thicken the sauce. Place the trout fillets onto serving plates and smother with the sauce.
Titli's Tips
Be careful not to overheat the cream or it may curdle and you will end up eating poached trout!

Serve with boiled potatoes and a green vegetable

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 474 23%
Calories from Fat 362
Total Fat 40.3g 62%
Saturated Fat 22.8g 114%
Unsaturated Fat 14.8g
Amount Per Serving       % Daily Value
Total Carbohydrate 5.3g 1%
Dietary Fibre 0.7g 2%
Sugars 1.2g
Protein 18.4g 36%
Cholesterol 163.2mgs 54%
Percent Daily Values based on a 2,000 calorie diet.