Ingredients for 6 people :

  • 6 large pink trout fillets
  • 50 cl Muid Montsaugeon ( Chardonnay wine)
  • 2 shallots chopped
  • 1 onion chopped
  • 2 lemons
  • 1 carrot chopped
  • 20 cl double cream
  • salt and pepper
  • persley

Prepare the “court bouillon” : stock with the wine, onion, lemon juice, carrot and a little water.

Place the fish in a baking tray and pour in the court bouillon. Bake in the oven for 15 minutes at 160°C. Cook the shallots in a little butter in a pan and then add the liquid the fish has cooked in. Leave to boil to reduce the liquid and then add the cream.

Leave to reduce further so that creamy sauce is obtained. Season. Place the trout fillets on a serving dish and pour the sauce over them. Decorate with lemon segments.

Serve with rice or boiled potatoes.

Bon appétit !

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