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About
A refined dish featuring fresh trout caught from Yonne rivers, poached in a sauce made with the famous local Chablis white wine and cream.
Flavors, dishes and restaurants
Cuisine
Ingredients
- 4 fresh trout fillets
- 200 ml Chablis white wine
- 150 ml heavy cream
- 2 shallots, finely chopped
- 100g mushrooms, sliced
- Butter, salt, and fresh herbs
Preparation
- Gently saute the shallots and mushrooms in butter.
- Place the trout fillets in the pan and pour the Chablis wine over them.
- Cover and simmer on low heat for about 8-10 minutes until the fish is cooked.
- Remove the fish, add heavy cream to the remaining liquid in the pan, reduce slightly, and pour over the trout.
Practical notes before you go
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