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Trout Fillet Roasted on its Skin, with Sage Butter and a Medley of Root Vegetables Braised in White Wine Recipe
Anne Desjardins, anc. chef propriétaire L'Eau à la Bouche, Québec, Canada
Anne Desjardins, anc. chef propriétaire L'Eau à la Bouche, Québec, Canada
Flavors of Quebec
Total time: 15 to 30 minutes
Preparation and cooking time: 15-20 minutes in total
Difficulty: Easy
Chef's Note
To perfectly cook the trout 'à l'unilatéral,' that is, cooked on just one side, remove it from the pan as you as you see a bit of whitish liquid appear. It is a very quick cooking method which ensures that the fish retains all its moistness.
Ingredients for 4 servings
- 4 Trout fillets, skin on
- A few drops of extra virgin olive oil
- Salt to taste
Root vegetable medley
- 1 carrot
- 1 parsnip
- 1 small turnip
- 1 leek
- 150 ml (10 tbsp.) white wine
- 75 ml (5 tbsp.) water
- 6 sprigs of chopped Sage
- 50 g (3 tbsp.) butter
- A few drops of lemon juice

Preparing the trout

  1. Place the oil in a heavy pan; heat to a moderate temperature;
  2. place the trout fillets in the pan, skin side down; cook on this side only until the flesh becomes opaque;
  3. season with salt; place into deep plates.

Preparing the root vegetables

  1. Mix the softened butter with the sage; set aside;
  2. peel and chop all the vegetables, either in julienne or in rounds;
  3. put the white wine and water into a saucepan;
  4. add the vegetables and 30 g of the sage butter;
  5. cook gently until almost all of the liquid has evaporated.


  1. Arrange the vegetable medley attractively around the plate;
  2. place the trout fillet on top;
  3. add a few drop of lemon juice to the bit of remaining liquid from the vegetables, whisk in the remaining sage butter and pour over the trout.
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