Best 2 Truite À La Creme Zugoise Trout In Herbed Cream Sauce Recipes
In the culinary realm of delectable dishes, "Truite à la Crème Zurichoise," also known as Trout in Herbed Cream Sauce, stands as a testament to the harmonious union of delicate flavors and culinary artistry. Originating from the picturesque canton of Zug in Switzerland, this dish embodies the essence of Swiss cuisine with its creamy and flavorful sauce, tender and flaky trout, and an aromatic blend of herbs. As you embark on this culinary journey, be prepared to tantalize your taste buds with a symphony of flavors that will transport you to the heart of Switzerland's culinary heritage.
Here are our top 2 tried and tested recipes!
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 IN CREAM SAUCE
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
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 fresh, seasonal ingredients. This will ensure that your dish is packed with flavor.
- Don't overcrowd the pan. If you overcrowd the pan, the fish will not cook evenly and will be more likely to stick.
- Cook the fish over medium heat. High heat will cause the fish to overcook and become dry.
- Do not overcook the fish. Fish is a delicate protein and overcooking will make it tough and dry.
- Use a good quality white wine. The wine will add flavor to the sauce, so it is important to use a wine that you enjoy drinking.
- Serve the fish immediately. Fish is best served immediately after it is cooked.
Conclusion:
Truite à la crème zugoise is a classic French dish of trout in a creamy sauce, with a light yet sweet flavor. If you're looking for a simple, yet flavorful seafood dish, then you'll love this trout recipe. It's a perfect romantic dinner or special occasion meal!
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