Another herb growing back from last year’s garden is chervil. I use Chervil to give a dose of light liquorice flavor to poultry and fish. For this recipe, I paired it with trout and added another one of my favorite ingredients, mustard. I kept it simple. The sauce takes only a few minutes to throw together and the fish takes ten minutes to cook.
A short note on overcooking salmon or trout: don’t. Fish are much better on the medium-rare side. When overcooked they tend to dry out and lose a lot of flavor. The same rule applies to meats also. Less juice, less taste.
I had steelhead trout, but rainbow or speckled will do just fine. For a side, I sautéed mustard greens to give the mustard back its leaves.
This recipe will serve 2-4 depending on how much trout you want to eat.
• 300-600g trout fillet(s)
• 1/3 cup heavy cream
• 1 shallot, finely chopped
• 1 tablespoon butter
• 1 tablespoon dijon mustard
• 1 tablespoon maple syrup
• 1 tablespoon chervil, chopped
• juice of half a lemon
• salt + ground black pepper
Preheat the oven to 350°F.
Place your trout on a oiled baking pan and season with salt and pepper. Squeeze the lemon juice on top of the fish. Cook in the oven for 10 minutes.
While the trout is in the oven, make the sauce.
In a small pan melt the butter and sweat the shallot for 2 minutes.
Whisk in the mustard and maple syrup. Then add the cream and the chervil, simmer for 2-3 minutes and remove from heat. Season with salt and pepper to taste.
Serve and garnish with chopped chervil.