Sea Trout with Cream and Fresh Herbs

Preparation info

  • Difficulty


  • Serves


Appears in

Simply Delicious: Book 1

Simply Delicious

By Darina Allen

Published 1989

  • About


  • 450 g/1 lb sea trout fillets
  • 2 teasp./2 American teasp. chopped onion
  • 15 g/½ oz/1 tablesp. butter
  • 240 ml/8 fl ozs/1 cup creamy milk (we use ½ cream and ½ milk)
  • 30 g/1 oz/2 tablesp./½ cup chopped herbs: fennel, chives, parsley, chervil and thyme leaves
  • salt and freshly-ground pepper
  • roux (optional)


  • sprigs of fresh fennel


Choose a frying pan that is just big enough to hold the fish in a single layer. Melt the butter and fry the onion gently in it for 2 minutes. Add the trout and brown on both sides. Season with salt and freshly-ground pepper. Cover with creamy milk and 1 tablespoon of chopped herbs; bring it to simmering point. Cover the pan with a tight-fitting lid and cook on a gentle heat for 5–10 minutes approx. Keep a good eye on the fish as it’s easy to overcook it. Just as soon as the fish is pale pink and no longer opaque, remove it to a serving dish. Bring the pan juices back to the boil, and thicken slightly by whisking in a little roux or by reducing the liquid. Add the remainder of the freshly-chopped herbs. Taste and correct seasoning if necessary. Spoon the sauce over the fish. Garnish it with sprigs of fresh fennel and serve immediately.