Trout with Cream Sauce

Name: Trout with Cream Sauce (Pstruh na smetaně/Pstruh so smotanou)
Cuisine: Czech
Ingredients: 4 medium trout; 50 g/2 oz/¼ cup butter; 15 ml/1 tbsp plain (all-purpose) flour; 250 ml/8 fl oz/1 cup double (heavy) cream; 100 ml/3½ fl oz/scant ½ cup white wine; pinch of freshly grated nutmeg; salt and ground black pepper; salt and ground black pepper; 1 lemon, cut into wedges, and boiled new potatoes with parsley, to serve; 1 lemon, cut into wedges, and boiled new potatoes with parsley, to serve; 1 lemon, cut into wedges, and boiled new potatoes with parsley, to serve

Pstruh na smetaně/Pstruh so smotanou

Preparation info

Serves
4

Difficulty
Easy

Appears in

Czech & Slovak Food and Cooking

By Ivana Veruzabova

Published 2015

About

This is a traditional recipe for pan-cooked trout. Many Czech and Slovak recipes include cream or a sauce – and frequently both. Here, the flavours of the cream, nutmeg and trout complement each other beautifully.

Ingredients

4 medium trout
50 g/2 oz/¼ cup

Europe
Czech Republic
Slovakia
Fish course
Sauce
Pescatarian
Eastern Europe

Method

Season the fish inside and out with salt. Melt the butter in a frying pan and fry the trout for 5-8 minutes, turning, until golden.
Stir the flour into the cream and add this to the pan. Add the wine and nutmeg, and cook, covered, for 8-10 minutes