Trout Filets à La Zug Recipes

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TROUT FILETS à LA ZUG



Trout Filets à La Zug image

Make and share this Trout Filets à La Zug recipe from Food.com.

Provided by Lavender Lynn

Categories     Trout

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

8 trout fillets
3/8 cup white wine
1/2 bouillon cube
salt and pepper
1 ounce butter
7/8 cup heavy cream
1 teaspoon shallot
2 tablespoons herbs, mixture (parsley, chervil, thyme, chives, estragon, marjoram)

Steps:

  • 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.
  • 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.
  • Serve with wild rice, fine noodles or boiled potatoes.

LEMON TROUT ALMONDINE



Lemon Trout Almondine image

This trout dish has a wonderful lemony almond taste. It goes together real quick. Use fresh trout filets if possible. Delicious!

Provided by Marie

Categories     Trout

Time 25m

Yield 2 serving(s)

Number Of Ingredients 7

6 tablespoons flour
4 trout fillets
1 tablespoon olive oil
2 tablespoons butter
1 tablespoon butter
6 tablespoons sliced almonds
1 tablespoon fresh lemon juice

Steps:

  • Sprinkle trout with salt and pepper.
  • Dust the fish filets in the flour.
  • Heat the olive oil and butter on medium high heat.
  • Add fish filets and cook until light brown on both sides.
  • Remove from pan and cover to keep warm.
  • Return pan to heat and add 1 T butter.
  • Add the almonds and saute, then add the fresh lemon juice.
  • Heat it through, then spoon over the fish filets.
  • Serve with additional lemon wedges.

TRUITE A LA CREME ZUGOISE (TROUT IN HERBED CREAM SAUCE)



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

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

4 tablespoons butter
3 tablespoons finely chopped shallots
1 teaspoon finely chopped fresh parsley
1 teaspoon dried chervil, crumbled
1 teaspoon dried thyme, crumbled
1 teaspoon dried tarragon, crumbled
1 1/2 cups dry white wine
8 (4 ounce) trout fillets, skin on, patted dry
1 teaspoon salt (to taste)
1/8 teaspoon white pepper (to taste)
2 cups heavy cream

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

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