Best 2 Truite À La Creme Zugoise Trout In Herbed Cream Sauce Recipes

Indulge in a culinary journey to the serene Swiss countryside with our delightful Truite à la Crème Zugoise, a dish that embodies the essence of simplicity and elegance. Fresh, succulent trout is expertly pan-fried until golden brown, creating a crispy exterior that yields to a tender, flaky interior. Nestled in a velvety cream sauce infused with a symphony of herbs, this dish is a symphony of flavors that will tantalize your taste buds. Accompanying the trout are two equally enticing recipes: a refreshing cucumber salad with a tangy vinaigrette dressing and a medley of steamed vegetables that provide a colorful and nutritious complement to the main course.

Check out the recipes below so you can choose the best recipe for yourself!

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

Tips:

To ensure the trout remains tender and flaky, avoid overcooking it. The ideal internal temperature for cooked trout is 145°F (63°C), as measured with a meat thermometer inserted into the thickest part of the fish.
If you're using frozen trout, be sure to thaw it completely before cooking. This will help ensure even cooking and prevent the center of the fish from remaining frozen.
If you don't have white wine on hand, you can substitute it with dry vermouth or chicken broth.
Feel free to adjust the amount of herbs used in the cream sauce to your own taste preferences. Some popular herb combinations include parsley, dill, and chives; or thyme, basil, and oregano.
Serve the trout immediately after cooking, garnished with fresh herbs and a side of your favorite vegetables. This dish pairs well with roasted potatoes, steamed asparagus, or a simple green salad.

Conclusion:

Trout in Herbed Cream Sauce is a delicious and elegant dish that is sure to impress your guests. The trout is cooked to perfection and the creamy sauce is rich and flavorful. This dish is perfect for a special occasion or a weeknight meal. So next time you're looking for a new way to cook trout, give this recipe a try. You won't be disappointed!