Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Truite a La Creme Zugoise (Trout in Herbed Cream Sauce) Recipe
    Lost? Site Map

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

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    0 mins

    25 mins

    Chocolatl's Note:

    Adapted from Time/Life Foods of the World. This Swiss dish is traditionally served with a separate bowl of boiled new potatoes.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Melt butter in a large, heavy skillet over moderate heat.
    2. 2
      Add shallots and cook, stirring frequently, until soft but not brown, about 5 minutes.
    3. 3
      Stir in parsley, chervil, thyme and tarragon.
    4. 4
      Add wine and mix well.
    5. 5
      Remove from heat.
    6. 6
      Sprinkle trout with salt and pepper.
    7. 7
      Arrange on top of herbs in skillet in a single layer, overlapping slightly if necessary.
    8. 8
      Cut a circle of foil large enough to fit the skillet and press it gently but firmly on top of the fish.
    9. 9
      Return skillet to moderate heat and simmer for about 5 minutes, or until cooked through.
    10. 10
      Remove fish to a platter and cover with fresh foil to keep warm.
    11. 11
      Bring liquid in skillet to a boil over high heat, stirring or whisking constantly.
    12. 12
      Cook until reduced to a thin film that barely covers bottom of pan.
    13. 13
      Reduce heat to moderate.
    14. 14
      Stir in cream and any liquid accumulated from the fish.
    15. 15
      Continue to cook, stirring occasionally, until thick enough to coat the whisk heavily, 5-10 minutes.
    16. 16
      Cover trout with sauce.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Truite a La Creme Zugoise (Trout in Herbed Cream Sauce)

    Serving Size: 1 (458 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 928.5
     
    Calories from Fat 635
    68%
    Total Fat 70.6 g
    108%
    Saturated Fat 37.3 g
    186%
    Cholesterol 325.0 mg
    108%
    Sodium 851.9 mg
    35%
    Total Carbohydrate 7.4 g
    2%
    Dietary Fiber 0.2 g
    0%
    Sugars 0.9 g
    3%
    Protein 50.0 g
    100%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites