Trout in a Cheese Broth

Name: Trout in a Cheese Broth
Yield: Serves 4
Cuisine: Swedish
Ingredients: 1¾ cups light cream; 2 tablespoons flour; ½ cup cherry wine and 1 tablespoon kirsch; 5 cups fish or chicken stock; 12 ounces aged hard cheese (if unavailable, use Cheddar); 5 tablespoons butter; 4 trout fillets; 2 eggs; salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Game Cookbook

By Clarissa Dickson Wright and Johnny Scott

Published 2004

About

This is a Swedish recipe which I found adapts very well to trout. Allow 1-2 trout fillets per person, according to the size of your fish. Swedish cherry wine is not like cherry brandy, but is quite a light wine, so unless you have access to it, use a light red wine. This can be served as an appetizer.

Ingredients

5 tablespoons butter
2 tablespoons flour
5 cups

Europe
Sweden
Starter
Soup
Nordic

Method

Make a roux in a large saucepan by melting the butter and stirring in the flour; cook for 2 minutes. Add the stock and simmer until smooth. Add the cream and cheese and bring to a boil. Stir thoroughly and then add the trout fillets and reduce the heat. Simmer gently for 3 minutes. Whisk the eggs, wine, and kirsch together, add to the soup, and simmer for a few minutes.