Best 3 Truite A La Creme Zugoise Trout In Herbed Cream Sauce Recipes

In the realm of culinary artistry, few dishes can rival the exquisite Trout à la Crème Zugoise, a masterpiece that harmonizes delicate trout fillets with a velvety, herb-infused cream sauce. Originating from the picturesque canton of Zug in Switzerland, this dish has captivated taste buds for generations with its symphony of flavors and textures.

Trout à la Crème Zugoise is characterized by the pristine, flaky flesh of trout, expertly pan-fried to achieve a golden-brown crust while maintaining its succulent interior. The crowning glory of this dish, however, lies in its luscious cream sauce, lovingly crafted with a medley of fresh herbs, white wine, and heavy cream. The herbs, carefully selected for their aromatic and flavorful properties, lend a vibrant symphony of taste that dances upon the palate.

Accompanying the trout and its creamy embrace are a bounty of delectable accompaniments, each contributing its unique charm to the overall symphony of flavors. From the earthy elegance of sautéed mushrooms to the crisp freshness of steamed asparagus, these sides elevate the dish to new heights of culinary excellence.

Whether you're a seasoned chef seeking to expand your repertoire or a home cook yearning for a taste of Swiss culinary heritage, Trout à la Crème Zugoise is an absolute delight waiting to be savored. With its harmonious blend of flavors and textures, this dish promises an unforgettable gastronomic experience that will transport you to the heart of Switzerland's culinary traditions.

Additional Recipes Included in the Article:

1. Trout Meunière: Discover the classic French preparation of trout, where pan-fried fillets are bathed in a simple yet elegant butter sauce flavored with lemon and parsley.

2. Trout Almondine: Indulge in a delightful combination of trout fillets coated in a golden-brown almond crust, adding a nutty crunch to every bite.

3. Grilled Trout with Lemon Herb Butter: Experience the vibrant flavors of grilled trout fillets complemented by a zesty lemon herb butter that infuses each bite with a burst of freshness.

Let's cook with our recipes!

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

Truite a La Creme Zugoise (Trout in Herbed Cream Sauce) image

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

Ingredients

4 tablespoons butter
3 tablespoons finely chopped shallots
1 teaspoon finely chopped fresh parsley
1 teaspoon dried chervil, crumbled
1 teaspoon dried thyme, crumbled
1 teaspoon dried tarragon, crumbled
1 1/2 cups dry white wine
8 (4 ounce) trout fillets, skin on, patted dry
1 teaspoon salt (to taste)
1/8 teaspoon white pepper (to taste)
2 cups heavy cream

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

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

Truite À La Creme Zugoise (trout in herbed cream sauce) image

Number Of Ingredients 11

Ingredients

4 tablespoons butter
3 tablespoons shallots finely chopped or 3 tablespoons finely chopped scallions, white part only
1 teaspoon parsley finely chopped fresh
1 teaspoon chervil crumbled dry
1 teaspoon thyme crumbled dry
1 teaspoon tarragon crumbled dry
1 1/2 cups white wine
8 trout trout fillets
1 teaspoon salt
1/4 teaspoon white pepper
2 cups cream

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.

Nutrition Facts : Nutritional Facts Serves

TROUT IN CREAM SAUCE

Trout in Cream Sauce image

An old fishing friend gave me this recipe a long time ago and I thought I'd share it with those who enjoy the taste of fresh trout as I do. Cooking time may vary between 15-25 minutes.

Provided by Chuck in Killbuck

Categories Trout

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 whole trout, cleaned
2 tablespoons fresh lemon juice
1 teaspoon salt
1 teaspoon dill
1/4 teaspoon white pepper
2 tablespoons finely ground breadcrumbs (Plain or seasoned)
1 pint whipping cream

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.

Nutrition Facts : Calories 440.9, Fat 44.4, SaturatedFat 27.5, Cholesterol 163, Sodium 678.6, Carbohydrate 9.2, Fiber 0.4, Sugar 0.8, Protein 3.4

Tips:

Use the freshest trout fillets you can find. This will ensure that the fish is moist and flavorful.
If you don't have crème fraîche, you can substitute sour cream or plain yogurt.
Be careful not to overcook the fish. Trout is a delicate fish and it cooks quickly.
Serve the trout immediately with your favorite sides.

Conclusion:

This classic French dish is a delicious and easy way to prepare trout. The creamy sauce is rich and flavorful, and the trout is cooked to perfection. Serve this dish with your favorite sides for a complete meal.