Truite Normande (Trout with Cider, Apple and Crème Fraîche)
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Ingredients
- 4 trout fillets
- 150 ml dry cider
- 150 g crème fraîche
- 1 eating apple
- 1 shallots, finely sliced
- 30 g unsalted butter
- 10 g fresh chives, snipped
Nutrition (per serving)
- Calories
- 377 kcal
- Protein
- 28 g
- Carbohydrate
- 7.6 g
- of which sugars
- 6.6 g
- Fat
- 24.7 g
- of which saturates
- 13 g
- Fibre
- 1.2 g
- Salt
- 0.23 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt half the butter in a large frying pan and cook the apple slices for 4 minutes until golden, then set aside.
- 2
Add the remaining butter to the pan, season the trout fillets and fry skin-side down for 3-4 minutes, then turn and cook for 2 more minutes until the fish flakes easily. Set aside with the apples.
- 3
Add the shallot to the pan and cook for 2 minutes, then pour in the cider and let it bubble for 2 minutes.
- 4
Stir in the crème fraîche and simmer for 2 minutes until slightly thickened.
- 5
Return the trout and apples to the pan to warm through.
- 6
Scatter with the chives and serve.
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