Trout in Cream Sauce

Submitted by Chuck in Killbuck

"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."

 

• Ready In: 30mins
• Ingredients: 7
• Serves: 4

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

directions

1. Preheat oven to 400 degrees.
2. Wash in cold water and dry fish.
3. Brush fish inside and out with lemon juice, sprinkle with salt, pepper and dill.
4. Place in a lightly greased baking dish.
5. Pour whipping cream over fish.
6. Sprinkle fish and cream with bread crumbs.
7. Bake for 15 minutes or until fish flakes easily.

Reviews

[MizzNezz]

We caught a lot of trout this summer to put in the freezer. So far I've been making it the old tradional way...pan fried. Not any longer! This is delicious. Gives a whole new flavor to fish. I used 4 TBS of the breadcrumbs, but left everything else the same. The cream sauce was so good! We sprinkled it with more lemon at the table. I will definitely use this recipe a lot!! Thanks a bunch Chuck!

 

[Sackville]

This is the perfect dish for company because it is no fuss, no muss and looks impressive when it comes bubbling out of the pan. I would make a couple slight adjustments next time though -- more dill and more breadcrumbs over the top (enough to more or less coat the top of each piece of fish, rather than just a sprinkling). I served this as part of a summer lunch, with a few different salads on the side.

 

[Carmen B.]

This is a very easy recipe to make. I made it for myself so I scaled it down to 1 person and I think I added a little too much cream, but none the less it was good. As in another review, I let it marinade for about an hour and added more dill. A definite keeper. Thanks.

 

[Peter J]

Wow Chuck this is a really good recipe, the flavor was a lot more complex than I expected. The only major change I made was to use home-made plain yoghurt rather than cream, apart from being healthier I like the slightly more sour taste. Although I only did it to suit my timing I let the fish sit covered in the yoghurt, spices and lemon for an hour or so before cooking which may have helped infuse the flavors. Like a few other reviewers I also used a little more dill and breadcrumbs and also used a peppercorn medley because I didn't have any straight white pepper. I just cooked the one 450g (1 lb) Tasmanian Rainbow Trout and found a cooking time of 20 minutes was spot on to cook well through, but for the last five minutes or so moved towards the top of the oven as I could tell the breadcrumbs wouldn't have browned well otherwise.

 

[Anke R]

Great recipe. So easy and quick to prepare. A nice mild taste, but not boring or bland. On the contrary. I loved the crispy skin. It's just too bad they have so many bones, so makes it a dish you want to be careful with, when you have small children. Since we had some leftover, I reheated it gently in the oven and it was still fine. Next time I will try this with filet, which we can buy here frozen and see whether that works out. Thanks for sharing.