Baked trout with vermouth and cream sauce for summer dinner

It’s seafood season again as you can find more high-quality seafood in South Africa. Seafood isn’t just quick to prepare during the week but it’s light enough to enjoy during any heatwave. Our baked trout with vermouth and cream sauce is a tasty treat that everybody can enjoy. The fish is tender while the creamy sauce adds some richness and more flavour. You can also use almost any fish that you enjoy instead of trout.

Baked trout with vermouth tips

Your local butcher or fishmonger can actually help you clean the fish if you’re unsure how or don’t have the time. You don’t need to keep the heads on the trouts if you don’t want to either. However, they are great for making fish stock. You can also add chopped vegetables like onions with green and red peppers into the dish as well Serve with a light salad and some fresh warm bread like ciabatta.

If you love seafood and cheese, this recipe has you covered. Our baked trout with vermouth and cream sauce is a tasty weeknight meal.

Baked trout with vermouth recipe

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Recipe by Gary Dunn Course: MainCuisine: GlobalDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Total time

40

minutes

Ingredients

• 4 small 4 trout

• ½ cup ½ dry Vermouth

• ½ cup ½ cream

• 2 2 egg yolks

• butter

• Swiss cheese, grated

• salt and freshly ground black pepper

Method

• Clean the trout but leaving the heads on. Wash and dry well.
• Put them in buttered baking dish with salt, pepper and the dry vermouth.
• Bake the fish in a slow oven at 150°C for 20 minutes.
• Beat the cream with 2 egg yolks an stir in the juices from the baking dish.
• Add salt and pepper to taste and pour over the fish.
• Cover the fish with grated cheese and brown under a hot grill in the oven.

Notes

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Do you want to make more tasty seafood recipes to enjoy with your friends and family? Have a look at our excellent recipe suggestions for you to try. There are many more old-school recipes like this one. They are published in the Rotary Anns, Dinner at Eight recipe book.

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