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Trout with Pernod Sauce Recipe
The flavour of anise combines beautifully with fish, particularly trout which is in no way over-powered.
This dish can be reheated, but as it only takes a few minutes to prepare, we suggest that you have everything else ready, and cook the fish freshly.
If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.
For 4 people:
4 fresh Rainbow Trout (about 230g/8oz each), gutted by your fishmonger – the heads removed only if you prefer, (although they might fit in the pan better like this).
1 small Onion (about 50g/2oz), peeled and chopped
1 big or 2 medium cloves of Garlic, peeled and chopped
110g/4oz Mushrooms, sliced (flat mushrooms have more flavour than buttons)
60ml/2 fl oz Pernod or Ricard
300ml/½ pint Double Cream; use a little more if you intend to re-heat the dish
a little Salt and freshly-ground Pepper
a little freshly-chopped Parsley
Equipment: A wide frying pan
1. Lightly season the trout, inside and outside, with salt and pepper.
2. Melt 50g/2oz of the butter in the frying pan over a medium heat.
3. When it starts to sizzle, add the chopped onion and garlic, lower the heat and sweat until soft - but not brown.
4. Increase the heat to medium again, and add thee trout - gently shaking the pan to stop the fish sticking.
5. Fry for about 5 minutes, then carefully turn the fish over - trying to keep the skin intact.
6. Add the remaining butter and the mushroom slices, and cook for a further 3 minutes, turning the mushrooms over to ensure they cook.
7. Add the Pernod and let it bubble for a minute - don't be alarmed if it flares up, but be careful of your eyelashes!
8. Add the cream, plus a little more salt and pepper, and gently swill the pan around to mix the ingredients.
Serve when the cream starts to bubble, sprinkled with freshly-chopped parsley