Best 2 Trout Filets à La Zug Recipes
Indulge in the exquisite flavors of Trout Filets prepared in the classic La Zug style, a culinary masterpiece that embodies the essence of French cuisine. This delectable dish showcases tender trout fillets enveloped in a velvety sauce enriched with white wine, mushrooms, and a touch of cream, complemented by a garnish of parsley and lemon wedges. Each bite offers a symphony of delicate flavors that dance on the palate, leaving you craving more. Explore variations of this culinary gem, including a simplified version for a quick and easy meal, a creamy version for a luscious indulgence, and a flavorful version infused with herbs and spices for a tantalizing twist. Embark on a culinary journey and discover the art of preparing Trout Filets La Zug, a dish that will captivate your taste buds and leave you with a lasting impression.
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TRUITE A LA CREME ZUGOISE (TROUT IN HERBED CREAM SAUCE)
Adapted from Time/Life Foods of the World. This Swiss dish is traditionally served with a separate bowl of boiled new potatoes.
Provided by Chocolatl
Categories Trout
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 928.5, Fat 70.6, SaturatedFat 37.3, Cholesterol 325, Sodium 851.9, Carbohydrate 7.5, Fiber 0.2, Sugar 1, Protein 50.1
TROUT FILETS à LA ZUG
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
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.
Tips:
- For the best results, use fresh trout fillets that are about 4 ounces each and 1 inch thick.
- If you don't have white wine, you can substitute chicken broth or water.
- Be careful not to overcook the trout fillets, as they will become dry and tough.
- Serve the trout fillets immediately with your favorite sides, such as roasted vegetables, rice, or mashed potatoes.
Conclusion:
Trout Fillets la Zug is a delicious and easy-to-make dish that is perfect for a weeknight meal. The trout fillets are cooked in a flavorful sauce made with white wine, shallots, and capers, and they are then served with a side of rice or mashed potatoes. This dish is sure to please everyone at the table!
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