Stage 18 – Gap/Saint-Jean-de-Maurienne: The icy streams of the French Alps are full of trout, and this super quick and easy dish with Gruyère cheese is a family staple.
- 2 tbsp very soft butter
- 2 rainbow trout, cleaned and scaled
- 50 ml dry white wine
- 1 egg
- 50 ml crème fraîche
- salt and freshly ground black pepper
- 80 g freshly grated Gruyère cheese
- coarsely torn flat-leaf parlsey, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 150ºC.
Butter a gratin dish large enough to hold the 2 trout. Place the trout in the dish and brush them with butter. Add the white wine, then bake the fish for 5 minutes.
Meanwhile, place the egg and crème fraîche in a small bowl, season with a little salt and pepper and lightly beat with a fork until well combined. After the fish has cooked for 5 minutes, pour the sauce over the fish and sprinkle evenly with the Gruyère cheese. Bake for another 15 minutes or until just cooked through.
Photography by Benito Martin. Styling by Jerrie-Joy Redman-Lloyd. Food preparation by Alice Storey. Creative concept by Lou Fay.