Wild River Trout

Wild River Trout

Wild River Trout


1 large gutted trout (or 6 small ones)

75 g of butter

50 g of fresh cream

30 cl of Pouilly Fumé (white wine)

1 lemon

Pepper and salt


Step 1: Preheat the oven to 210°C (thermostat 7).

Step 2: Season the trout(s) with salt and pepper, both inside and outside, then place them in a buttered baking dish.

Step 3: Drizzle with Pouilly Fumé and lemon, then bake for 10 minutes.

Step 4: Add the cream and bake again until the top is golden.