Trout with Sauce Roquefort
Submitted by patthibs
Pan-browned whole trout on a bed of mushroom-ham stuffing, draped in a foaming Roquefort and Pernod butter sauce. A classic French fish dish for a special occasion.
YIELD
4 servingsPREP
15 minCOOK
45 minREADY
60 minThis is not a Tuesday night throw-together. This is the kind of French cooking that rewards your patience with something truly spectacular.
Whole trout get a golden sear, then rest on a savory bed of sautéed mushrooms, ham, and onions bound with egg yolks and bread crumbs.
But the real star is the sauce: Roquefort cheese melted into foaming butter with a splash of Pernod, that anise-scented French liqueur that makes everything it touches feel like a celebration.
A scattering of chopped hard-cooked eggs and parsley over the top adds color and richness.
Chef Tips
- Dry the trout thoroughly. Wet fish steams instead of browning. Pat it bone-dry with paper towels before dusting with flour.
- Use two spatulas to flip. Whole trout are delicate. One spatula underneath, one to steady the top, and a gentle roll gets the job done without breaking the fish.
- Cook the mushroom moisture out completely. This takes a full 6 to 8 minutes. If the stuffing is watery, it won’t hold together on the platter.
- Serve the Roquefort sauce immediately. It’s at its best when it hits the plate still foaming. Waiting lets it separate and lose that luxurious texture.
Ingredients
Directions
- Sauté onion in 2 tablespoons of the butter in medium skillet over medium-high heat until golden, 6 to 8 minutes.
Add mushrooms and ham; sauté until moisture from mushrooms have evaporated, 6 to 8 minutes.
Add wine; simmer until evaporated, about 5 minutes.
Add ¼ teaspoon each salt and pepper.
Remove from heat; cool slightly.
Stir in egg yolks, then bread crumbs.
Reserve.
- Rinse trout with cold water; pat very dry.
Sprinkle insides with salt and pepper.
Dust trout with flour; shake off excess.
Heat 3 tablespoons of the butter and the oil in large skillet over medium-high heat; when foam subsides, add trout.
Cook until well browned on one side, 3 to 5 minutes.
Turn fish gently with 2 spatulas, being careful not to break.
Brown the second side.
- Spread reserved mushroom mixture on warm platter.
Arrange trout on top.
Mix hard-cooked eggs and parsely; sprinkle over trout.
Keep warm.
- Pour off drippings from large skillet; wipe skillet clean.
Heat remaining 4 tablespoons butter in skillet until it beginsto melt; add cheese and Pernod.
Heat over medium-high heat, stirring constantly, until mixture begins to foam.
Pour over trout; serve immediately.
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