Fisherman Briard's trout

Serves 4

4 trout (each weighing 200g)
30cl dry cider
100g butter
2cl whipping cream
1dsp Meaux mustard
chopped chives
salt and pepper
2 shallots (finely chopped)


Carefully prepare the fish - cut out the fins, gutting and remove the gills and gut the trout. Clean the trout, leaving them under cold running water for several minutes. Remove excess water with a towel and season on both sides with salt and pepper.

Grease an oven-proof dish with a generous amount of butter. Throw in the springs of washed parsley and chopped shallots. Add a little cider.

Place the trout on the dish and cook in the oven for 15 minutes at 200C. Check from time to time, gradually adding the rest of the cider.

When the trout are cooked, lay them on a service plate and keep them warm. Strain the cooking juices and stir in the whipping cream and a knob of butter. Leave to reduce and add a dessert spoon of Meaux mustard. Cover the trout with the sauce and return to the oven in order to nicely colour the fish.

Sprinkle with chopped chives and serve.

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