Trout with mushroom and beurre blanc sauce. Image: Msi Muzi Mathebula.

Trout with mushroom and beurre blanc sauce

This recipe is not only delicious but you will feel like a five-star chef!


Trout with mushroom and beurre blanc sauce. Image: Msi Muzi Mathebula.

Keen for a challenge in the kitchen putting your culinary skills to the test? Try this trout with mushroom and beurre blanc sauce. Not only is it a delicious combination but comes with a gorgeous presentation.

This recipe is best kept for those days when you have time to experiment in the kitchen. You need some parchment paper and cut a piece in a heart shape. This will form the base to get the trout in a beautiful circular shape as can be seen in the recipe image. The fish will also go into the oven in this shape.

While the fish is baking in the oven, prepare your tasty mushrooms and beurre blanc sauce. The combo of trout with mushrooms and a beurre blanc sauce is incredibly delicious.

Enjoying fish at least once or twice a week is important from a nutritional point of view. If you are getting tired of the same fish dishes all the time, try this recipe. It’s not only delicious but you will feel like a five-star chef!

Let us know in the comments section of this recipe if you have tried this mouth-watering trout recipe.

Trout with mushroom and beurre blanc sauce recipe

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Recipe by Msi Muzi Mathebula Course: MainCuisine: GlobalDifficulty: Moderate


Prep time


Cooking time


Total time




  • 125 g trout fillet

  • 10 ml butter, melted

  • salt for seasoning

  • white pepper to taste

  • 10 ml parsley, chopped

  • 1 pinch of oregano

  • 5 ml shallots, finely chopped

  • 2 thin slices lemon

  • 100 g mushrooms

  • 15 ml olive oil

  • Beurre blanc sauce
  • ¼ cup dry white wine

  • ¼ cup white wine vinegar

  • 2 tablespoons chopped shallots

  • cup cream

  • ¼ teaspoon salt

  • ¼ teaspoon white pepper

  • 1 cup butter


  • Trout
  • Cut out pieces of parchment in a heart shape. the piece must be big enough to hold the fish and still have room for crimping the edges. Oil the parchment and place it on the counter oiled side down.
  • Place the fillet on one side of the heart, brush with melted butter and sprinkle with salt, pepper, parsley, oregano and chopped shallot. Lay the lemon slices on top.
  • Fold and crimp the parchment, to enclose the fish tightly. Place the folded package in a sauté pan.
  • Place the pan in the oven preheated to 230°C and bake until the parchment is puffed and browned. This will take about 5 to 8 minutes.
  • Mushrooms
  • Add olive oil to a saucepan.
  • Sauté the mushrooms and add seasoning for taste.
  • Beurre blanc sauce
  • Boil the dry white wine with the white wine vinegar and shallots over moderate heat until the liquid is syrupy.
  • Add the cream, salt, white pepper and boil for a minute.
  • Reduce to low heat and add the butter and whisk constantly.
  • Remove from the heat and serve with trout.


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