Chablis-style Trout — where is it? Food guide

Taste and atmosphere

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

Particularly popular around the town of Chablis, this fish course reflects the rich river culture of Yonne. The sauce, made with shallots, mushrooms, and heavy cream, elevates the delicate flavor of the trout. To locate regional diners, refer to the Harita visualization.

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