Trout in a Cheese Broth

Preparation info
  • Serves


    • Difficulty


Appears in

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.


  • 5 tablespoons butter
  • 2 tablespoons flour
  • 5 cups


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.