Best Truite A La Creme Zugoise Trout In Herbed Cream Sauce Recipes

TRUITE A LA CREME ZUGOISE (TROUT IN HERBED CREAM SAUCE)

Steps:

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

TROUT AMANDINE

Steps:

• Rinse and pat dry trout. Season inside and out with salt and pepper to taste. Dredge trout in flour.
• Heat 2 tablespoons butter in large skillet over high heat until melted. Add trout and brown both sides. Lower heat to medium and cook for about 5 minutes on each side or until cooked through. Remove trout to a serving plate and keep warm.
• Wipe out pan and add 2 tablespoons butter. Cook butter over medium heat until it just begins to brown. Add the almonds and brown.
• Pour sauce and almonds over fish and sprinkle with lemon juice and parsley. Garnish with fresh lemon slices.

TROUT GRENOBLOISE

Steps:

• Using a paring knife or chef?s knife, cut ends from lemons. Working from top to bottom, cut off peel, pith, and membrane in one motion, following curve of lemon. Hold lemon over a bowl to catch juice. Work knife in toward center along segments as close to membranes as possible, letting segments drop into the bowl. Squeeze juice from membranes into bowl. Coarsely chop segments.
• Using a serrated knife, cut bread into 1/4-inch dice. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add bread. Cook, stirring occasionally, until golden brown, about 4 minutes. Transfer croutons to paper towels to drain. Wipe out skillet; set aside.
• Season trout with salt and pepper. Dredge in flour; shake off excess. Heat 2 tablespoons butter and 1 tablespoon oil in skillet over medium-high heat until butter has melted and oil is hot. Add 2 fillets; cook, turning once, until golden, 1 1/2 to 2 minutes per side. Transfer to a serving plate. Wipe out skillet. Add 2 tablespoons butter and remaining tablespoon oil; repeat with remaining fish.
• Add remaining 2 tablespoons butter to skillet. Cook over medium-high heat until butter begins to turn brown, about 1 minute. Quickly remove from heat, and add capers, parsley, and lemon segments; swirl skillet to combine. Pour sauce over trout fillets, dividing evenly. Sprinkle with croutons. Garnish with lemon wedges and parsley.

TROUT IN CREAM SAUCE

Steps:

• Preheat oven to 400 degrees.
• Wash in cold water and dry fish.
• Brush fish inside and out with lemon juice, sprinkle with salt, pepper and dill.
• Place in a lightly greased baking dish.
• Pour whipping cream over fish.
• Sprinkle fish and cream with bread crumbs.
• Bake for 15 minutes or until fish flakes easily.

TRUITE À LA CREME ZUGOISE (TROUT IN HERBED CREAM SAUCE)

Steps:

• In a heavy skillet melt the butter over moderate heat. When the foam subsides, add the shallots or scallions. Stir and cook for 5 minutes or until they are soft but not brown. Stir in the parsley, chervil, thyme and tarragon, then pour in the wine and mix. Remove the skillet from the heat.Pat the fillets dry and sprinkle on both sides with the salt and pepper. Place them on top of the herbs in the skillet in one layer. Press a piece of foil gently but firmly over the fish. Return the skillet to moderate heat and simmer for about five minutes until the fillets flake easily when prodded gently with a fork. Transfer the fillets to a heated platter, cover loosely with foil to keep warm while preparing the sauce.Bring to a boil and stir the liquid in skillet until it has reduced to a thin film that barely covers the bottom of the pan. Reduce heat and stir in cream and any liquid that has accumulated around the fish. Stir and cook until sauce is thick enough to coat a whisk heavily. (About 5 to 10 minutes). Taste for seasoning, then pour sauce over trout and serve at once. Freshly boiled new potatoes are traditionally served with this trout dish.