Trout Filets La Zug

Indulge in the elegant flavors of Trout Filets La Zug, a sophisticated yet approachable dish that transforms fresh trout filets into a creamy, restaurant-worthy masterpiece. Gently pan-seared until perfectly crisp, the trout is bathed in a luscious white wine and heavy cream sauce, infused with the aromatic essence of garlic, shallots, and fresh thyme. A squeeze of lemon adds a zesty brightness, while a garnish of parsley completes this savory creation. Ready in just 40 minutes, this recipe is perfect for an elevated weeknight dinner or a special occasion meal. Pair it with steamed vegetables or herbed rice for a truly refined dining experience. Keywords: trout filets, creamy white wine sauce, pan-seared trout, elegant dinner recipe, quick seafood recipe.

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces trout filets
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 medium shallots
• 3 garlic cloves
• 1 cup dry white wine
• 1 cup heavy cream
• 1 lemon
• 2 tablespoons fresh parsley
• 1 teaspoon fresh thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Pat the trout filets dry with paper towels and season both sides with half the salt and pepper. Set aside.

Step 2

Finely dice the shallots and mince the garlic cloves. Chop the fresh parsley and set these ingredients aside for later use.

Step 3

Heat 2 tablespoons of butter and the olive oil in a large skillet over medium heat until the butter melts and begins to foam.

Step 4

Place the trout filets in the skillet skin-side down and cook for 3-4 minutes until the skin is crisp. Carefully flip the filets and cook for another 2-3 minutes until the fish is cooked through and flakes easily with a fork. Remove the filets from the pan and keep warm.

Step 5

In the same skillet, add the remaining 2 tablespoons of butter along with the shallots and garlic. Sauté for 2-3 minutes until fragrant and translucent.

Step 6

Deglaze the pan by adding the white wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Simmer the wine for 3-4 minutes until reduced by half.

Step 7

Lower the heat to medium-low and stir in the heavy cream, thyme, and remaining salt and pepper. Let the sauce simmer gently for 5 minutes, stirring occasionally, until slightly thickened.

Step 8

Squeeze the juice of half a lemon into the sauce and stir to combine. Adjust seasoning if necessary.

Step 9

Return the trout filets to the skillet, spooning the sauce over them. Let them warm through for 2-3 minutes.

Step 10

Garnish with fresh parsley and serve immediately with a wedge of lemon on the side. Pair with steamed vegetables or herbed rice for a complete meal.

Nutrition Facts

Serving size	1122.3 grams (1122.3g)

Amount per serving	% Daily Value*
Calories	2337

Total Fat 182.80g	234%
Saturated Fat 86.40g	432%
Polyunsaturated Fat 2.70g
Cholesterol 600mg	200%
Sodium 2680mg	117%
Total Carbohydrate 29.00g	11%
Dietary Fiber 5.00g	18%
Total Sugars 10.00g
Protein 87.30g	175%

Vitamin D 2540IU	12700%
Calcium 262mg	20%
Iron 6mg	31%
Potassium 2561mg	54%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 78.0%

Protein: 16.5%

Carbs: 5.5%