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.






Skill level

Average: 3 (17 votes)


  • 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

Cook's notes

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. 


Taste le Tour starts Saturday 4 July 2015 on SBS ONE and finishes 26 July 2015. Visit the Taste le Tour website to catch-up on episodes online, scroll through recipes or find out more about the show.