Trout fest
  |  First Published: June 2012

Sautéed Trout with Creamy Sauce

The sautéed trout is nestled on top of a bed of steamed asparagus and partnered with a creamy sauce of leeks and bacon.

The following quantities will serve two.


2 tbsp cooking oil

1 tbsp plain flour

1 rainbow trout (300-500g)

6-8 spears green asparagus


A pinch of saffron threads

1 cup thickened cream

1 tbsp olive oil

1-3 green leeks,

2 rashers bacon, chopped


(1) Thoroughly clean the leeks by slicing them lengthways and washing between the layers to remove any dirt. Finely chop the white part only.

(2) Add the saffron threads to the cream and allow to infuse while you prepare the rest.

(3) Heat the oil in a saucepan and sauté the bacon and leeks until the leeks have softened.

(4) Pour the saffron infused cream over the leeks and bacon and heat gently. Set aside until serving.

(5) Heat the oil in a frypan large enough to fit the trout. Rub the flour lightly over the surface of the trout and then place it into the hot pan. Allow to cook for about three to four minutes on each side.

(6) While the fish is cooking, remove the woody ends of the asparagus and steam until tender.

(7) To serve, place the asparagus spears on a serving platter and top with the creamy leek sauce. Put the sautéed trout on top of the sauce.

You may like to drizzle a little of the sauce over the trout but I find the trout easier to carve (fillet) when the fish is naked.

Trout Almandine

This recipe is a classic trout dish. The flavour combinations are a superb mixture of butter, crunchy almonds and the zesty zing of lemon partnered with the fresh flavour of the trout. Trout Almandine can be cooked using either whole trout or fillets.

As an alternative simply substitute whiting for trout and cook the same.

The following quantities will serve four (or two generous) portions.


2 rainbow trout

3 tbsp plain flour

2 tbsp butter

1/4 cup flaked almonds

1/2cup lemon juice

2 tbsp chopped flat leaf parsley

Lemon wedges, for serving


(1) Ensure the trout are clean inside and then pat them dry inside and out with a paper towel. Dust the trout with plain flour and then shake gently to remove any excess.

(2) In a large frying pan, heat half the butter over a medium heat and add the fish. Place the fish ‘nose to tail’ beside each other so both trout fit neatly into the pan. Cook the trout on one side for about 3-4 minutes until it is golden brown. Do not turn the fish over during this time as you may tear the skin. When the trout is golden brown on one side, then carefully turn it over and cook the other side for a similar period of time.

If you are using fillets, dust in flour and place them in the pan for a couple of minutes with melted butter.

(3) When cooked, remove the whole fish (or fillets) from the pan and place to one side. Cover with alfoil to keep warm.

(4) Add the remaining butter to the pan, add the flaked almonds and stirfry until the almonds are a light gold. Reduce the heat under the pan and add the lemon juice and parsley. Stir well and cook until the sauce is heated through.

(5) To serve, place the fish on a serving platter and pour over the Almandine sauce. Garnish with lemon wedges.

The trout for this recipe came from Wilhelmina Falls Trout Farm and are available through local supermarkets in Queensland.

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