Trout Maconnaise
Elevate your seafood dining experience with Trout Maconnaise, a refined and elegant dish that combines perfectly poached trout fillets with a luxuriously creamy Maconnaise sauce. Each fillet is gently cooked in an aromatic poaching liquid infused with dry white wine, thyme, and shallots, ensuring tender, flavorful results. The standout feature, the homemade Maconnaise sauce, blends egg yolks, Dijon mustard, and fresh herbs like parsley and chives for a tangy, velvety finish. This sophisticated yet approachable recipe is perfect for impressing guests or savoring a gourmet-style dinner at home. Ready in just 40 minutes, this Trout Maconnaise is a stunning centerpiece that harmonizes delicate flavors with effortless flair.
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Recipe Information
Ingredients
- 4 pieces fresh trout fillets
- 250 ml dry white wine
- 250 ml water
- 2 medium-sized (finely chopped) shallots
- 1 piece bay leaf
- 1 sprig fresh thyme
- 1 teaspoon salt
- 6 pieces black peppercorns
- 2 pieces egg yolks
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- 200 ml sunflower oil
- 1 tablespoon lemon juice
- 2 tablespoons (chopped) fresh parsley
- 2 tablespoons (chopped) fresh chives
Instructions
In a large shallow pan, combine the white wine, water, chopped shallots, bay leaf, thyme, salt, and peppercorns to create a poaching liquid.
Bring the poaching liquid to a gentle simmer over medium heat.
Carefully place the trout fillets into the pan, ensuring they are fully submerged in the poaching liquid. Reduce the heat to low and poach the trout for 8-10 minutes or until cooked through and opaque.
Using a slotted spoon, gently remove the trout fillets from the liquid and set them aside on a warm plate. Cover with foil to keep warm.
For the Maconnaise sauce, whisk together the egg yolks, Dijon mustard, and white wine vinegar in a mixing bowl until smooth.
Gradually add the sunflower oil in a slow, steady stream, whisking constantly to emulsify and create a creamy consistency.
Once the sauce has thickened, stir in the lemon juice, chopped parsley, and chopped chives. Season with salt and pepper to taste.
Serve the warm poached trout fillets on individual plates and spoon the Maconnaise sauce generously over the top.
Garnish with additional fresh herbs if desired and serve immediately.
Nutrition Facts
Calories |
689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 30.9 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 645 mg | 28% | |
| Total Carbohydrate | 3.2 g | 1% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 1.3 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 19.3 mcg | 96% | |
| Calcium | 53 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 547 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
