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Afbeelding van een bereide 'truyte om te stoven'.
Athos Burez

To simmer trout

Old recipe

Cut the trout into small pieces, much like cutting salmon. Wash these thoroughly and put them in a cocotte. Add wine, butter, currants, cinnamon and ginger, and leave to stew. When it is almost braised enough, add a beaten egg yolk, with sugar and a little bit of vinegar. VoilĂ .

New recipe

Refined flavours thanks to the lightly salted trout, some fennel, gravy finished with some herbs and raw fennel.

For 4 people:

  • 4 trout filleted and boned
  • 20 mini fennels
  • 2 dl white wine
  • 1 dl absinthe
  • 5 dl vegetable stock
  • clove of garlic
  • 40 g fresh sorrel
  • 40 g baby spinach
  • 2 egg yolks
  • 3 dl cream


Trout fillets: half an hour before preparation, lightly sprinkle with salt, pepper and finely cut fennel. Gently fry mini fennels with a clove of garlic, deglaze with the white wine and absinthe. Only just cover with the vegetable stock, simmer until tender, pass liquid through a sieve and add the mixture of cream and yolks at the last moment. Afterwards, mix with the raw sorrel and spinach, and strain.

Serve immediately. On a deep plate, arrange the fennel with the pieces of salted trout, spread the gravy and finish with extra fresh herbs and shavings of raw fennel.

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