TROUT FILETS à LA ZUG

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Trout Filets à La Zug image

Make and share this Trout Filets à La Zug recipe from Food.com.

Provided by Lavender Lynn

Categories     Trout

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

8 trout fillets
3/8 cup white wine
1/2 bouillon cube
salt and pepper
1 ounce butter
7/8 cup heavy cream
1 teaspoon shallot
2 tablespoons herbs, mixture (parsley, chervil, thyme, chives, estragon, marjoram)

Steps:

  • Season the trout filets with salt and pepper, fry first on the side with the skin, then fry the other side, 1 - 1 ½ minutes each. Remove and keep warm.
  • Melt the butter in a flat pan and braise shallots and herbs slightly. Deglaze with white wine, add Bouillon cube, and reduce the liquid slightly while cooking. Now add the cream, cook thoroughly. Pour the sauce over the fish.
  • Serve with wild rice, fine noodles or boiled potatoes.

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