Trout in Cream Sauce

Trout in Cream Sauce created by Anonymous

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
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Chuck in Killbuck
Contributor
@Chuck in Killbuck
Contributor
"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."

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  1. Anonymous
    Trout in Cream Sauce Created by Anonymous
  2. 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.
  3. Peter J
    Trout in Cream Sauce Created by Peter J
  4. 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.
  5. 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.
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