Stuffed Trout in A Wine Sauce

Stuffed Trout in A Wine Sauce

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An old recipe which originally called for 'savoury herbs' in the stuffing. This term covered all the common garden herbs, so although thyme and rosemary are specified here, you could equally well substitute marjoram, dill, tarragon or chervil. Use wild trout if you are able to buy them.
Servings: 4
Calories: 748


  • 4 oz fresh wholemeal breadcrumbs
  • 1 tbsp chopped fresh mixed herbs such as parsley, thyme, rosemary
  • finely grated rind and juice of 1/2 lemon
  • pinch of freshly grated nutmeg
  • salt and pepper
  • 1 egg beaten
  • 4 trout each weighing about 275 g( 10 oz), cleaned
  • 1 oz butter
  • 2 tbsp plain flour
  • 1/4 pint dry white wine
  • 1/4 pint vegetable stock
  • 4 tbsp fresh double cream


  • Put the breadcrumbs, herbs, grated lemon rind and juice and nutmeg in a bowl. Season to taste. Add the egg and mix together well.
  • Fill the cavities of the trout with the stuffing. Wrap the fish in greased foil. Place the parcels on a baking sheet and bake at 180°C (350°F) mark 4 for 30—35 minutes, until tender.
  • Meanwhile, put the butter, flour, wine and stock in a saucepan and heat, whisking continuously, until the sauce thickens, boils and is smooth. Simmer for 1 - 2 minutes. Stir in the cream and season to taste.
  • Pour a little sauce over the trout and serve the remaining sauce in a warmed sauceboat or jug.
Calories: 748 kcal
Carbohydrates: 27 g
Protein: 76 g
Fat: 36g
Saturated Fat: 11 g
Trans Fat: 1 g
Cholesterol: 274 mg
Sodium: 520 mg
Potassium: 1286 mg
Fiber: 3 g
Sugar: 2 g
Vitamin A: 798 IU
Vitamin C: 9 mg
Calcium: 168 mg
Iron: 8 mg
Cuisine British
Ingredients Fish & Seafood, Trout
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