Trout With Sauce Roquefort

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Servings: 4 Difficulty: Advanced
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Elegant pan-seared trout topped with a creamy, pungent blue cheese and mushroom sauce.
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This sophisticated Trout with Sauce Roquefort combines delicate, flaky fish with a rich, robust sauce. The dish features pan-seared trout fillets served over a savory bed of sautéed mushrooms, onions, and ham, bound together with egg yolks and breadcrumbs. The star of the show is the luxurious sauce: a velvety emulsion of butter, pungent Roquefort cheese, and a hint of anise-flavored Pernod. It offers a perfect balance of textures—crispy fish skin, tender mushrooms, and smooth sauce. Ideal for a special weeknight dinner or an intimate date night, this recipe delivers restaurant-quality flavor with manageable steps. The bold blue cheese pairs beautifully with the mild trout, creating a memorable culinary experience.

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Trout With Sauce Roquefort

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 317.0

Description

This sophisticated Trout with Sauce Roquefort combines delicate, flaky fish with a rich, robust sauce. The dish features pan-seared trout fillets served over a savory bed of sautéed mushrooms, onions, and ham, bound together with egg yolks and breadcrumbs. The star of the show is the luxurious sauce: a velvety emulsion of butter, pungent Roquefort cheese, and a hint of anise-flavored Pernod. It offers a perfect balance of textures—crispy fish skin, tender mushrooms, and smooth sauce. Ideal for a special weeknight dinner or an intimate date night, this recipe delivers restaurant-quality flavor with manageable steps. The bold blue cheese pairs beautifully with the mild trout, creating a memorable culinary experience.

Ingredients

Directions

  1. In a medium skillet, sauté the minced onion in 2 tablespoons of butter over medium-high heat until golden, about 6 to 8 minutes.
  2. Add the chopped mushrooms and diced cooked ham to the skillet; sauté until the moisture from the mushrooms has evaporated, about 6 to 8 minutes.
  3. Pour in the dry white wine and simmer until the liquid has evaporated, about 5 minutes.
  4. Add 1/4 teaspoon each of salt and pepper to the mushroom mixture. Remove from heat and allow to cool slightly.
  5. Stir the beaten egg yolks into the cooled mushroom mixture, followed by the fine dry bread crumbs. Set aside.
  6. Rinse the trout fillets with cold water and pat them very dry with paper towels. Sprinkle the insides and outsides with salt and pepper.
  7. Lightly dust the trout fillets with flour, shaking off any excess.
  8. Heat the remaining 7 tablespoons of butter (divided: 3 tbsp for fish, 4 tbsp for sauce later) and the vegetable oil in a large skillet over medium-high heat.
  9. When the foam from the butter subsides, add the trout fillets to the skillet. Cook until well browned on one side, 3 to 5 minutes.
  10. Gently turn the fish with two spatulas, being careful not to break the fillets. Brown the second side for another 3 to 5 minutes.
  11. Spread the reserved mushroom and breadcrumb mixture onto a warm serving platter.
  12. Arrange the cooked trout fillets on top of the mushroom mixture.
  13. Mix the finely chopped hard-cooked eggs with parsley and sprinkle evenly over the trout. Keep warm.
  14. Pour off the drippings from the large skillet used for the fish and wipe the skillet clean.
  15. Heat the remaining 4 tablespoons of butter in the clean skillet over medium-high heat until it begins to melt.
  16. Add the crumbled Roquefort cheese and Pernod to the skillet.
  17. Heat the sauce, stirring constantly, until the mixture begins to foam and the cheese is melted.
  18. Pour the hot Roquefort sauce immediately over the trout and serve.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 317.0kcal
% Daily Value *
Total Fat 28.6g44%
Saturated Fat 17.6g89%
Cholesterol 87.0mg29%
Sodium 613.0mg26%
Total Carbohydrate 4.1g2%
Dietary Fiber 0.9g4%
Sugars 2.3g
Protein 9.8g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the trout is patted very dry before dredging in flour to ensure a good sear and prevent oil splatter.

Do not let the mushroom mixture get too hot when adding egg yolks, or they may scramble. Letting it cool slightly is crucial for a smooth binding.

Serve immediately after pouring the sauce to maintain the creamy texture and warmth of the dish.

If Pernod is unavailable, you can substitute with anise liqueur or omit for a simpler butter-blue cheese sauce, though the anise note is traditional.

Keywords: trout, roquefort, blue cheese, mushrooms, pan-seared, fish, dinner, pernod, ham, sauce, buttermilk, elegant, quick, easy, comfort food, seafood, main course, date night, flaky, rich
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