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Poached Trout, Parsnip Purée, Brown Butter Sauce

poched trout

Bay Leaf-Poached Trout with Creamy Parsnip Purée and a Warm Brown Butter Citrus Sauce

  • People
    For 4
  • Cooking Time
    25 minutes
  • Winery pairing
    Mumm Cordon Rouge

INGREDIENTS

  • 2 trout fillets (skin on)
  • 1 bay leaf
  • 1 pinch of fine salt
  • 1 twist of white pepper
  • 400 g parsnips
  • 20 g unsalted butter
  • 1 pinch of fleur de sel
  • 1 lemon (for the supremes and zest)
  • 1 orange (for the supremes)
  • 1 shallot
  • 40 g unsalted butter
  • 1 pinch of fine salt
  • 1 tbsp finely chopped chives
  • 30 g trout roe
  • A few fresh herbs (chervil or flat-leaf parsley)

Recipe

PREPARATION STEPS:

  1. Peel and cut the parsnips. Cook in salted boiling water for 15 minutes. Drain, then blend with the butter and fleur de sel until smooth. Keep warm.
  2. Poach the trout fillets in gently simmering water infused with the bay leaf for 5 minutes. Drain, remove the skin and slice into portions.
  3. Supreme the orange and lemon, finely chop the shallot. Gently melt the butter in a small saucepan, then add the citrus segments, zest, shallot, chives and a pinch of salt. Warm over low heat for 2 to 3 minutes, without letting it simmer.
  4. Spoon the parsnip purée onto the plates, add the trout pieces and drizzle with the warm sauce. Finish with the trout roe and a scattering of fresh herbs.
Truite pochée, vinaigrette chaude au beurre de noisette et agrumes

Mumm Cordon
Rouge

The citrus lifts Mumm Cordon Rouge’ fruity notes. The warm butter enhances the cuvée’s toasted aromas.
Trout roe adds an elegant touch of salinity, contrasting beautifully with the parsnip’s natural sweetness, which makes this recipe a lively and delicate starter.

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