Sea Trout with Cream and Fresh Herbs

Preparation info

  • Difficulty


  • serves


Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About


  • butter for frying
  • 2 teaspoons chopped onion
  • 450 g sea trout fillets
  • salt and freshly ground pepper
  • 250 ml creamy milk (we use ½ cream and ½ milk)
  • 30 g chopped herbs: fennel, chives, parsley, chervil and thyme leaves
  • 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 about 5–10 minutes. 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.