Total Time
35mins
Prep 10 mins
Cook 25 mins

Recipe from My Switzerland.

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. Serve with wild rice, fine noodles or boiled potatoes.
Most Helpful

4 5

Quick freshwater fish meal. Most of the taste is coming from the bouillion cube, so choose one with a light and not too salty seasoning mix. Be a little careful to be gentle in heating the wine and cream.