Baked Trout with Chervil and Creamy Mustard Sauce

May 26, 2012

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.

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{ 5 comments… read them below or add one }

kale May 26, 2012 at 12:44 pm

That mustard sauce sounds fantastic. Loved that you sneaked some maple syrup in there!


Bryan May 27, 2012 at 11:19 am

It makes all the difference!


thyme (Sarah) May 27, 2012 at 11:02 pm

I have all of this trout I have to use up. I keep looking for different sauces to put on top and had run out of ideas. Came across your photo on TS and the sauce sounds delish…interesting addition with the maple syrup!


Amrita May 29, 2012 at 3:05 am

Love the idea of using chervil! I hardly see them around in kitchens any more. And a beautiful piece of fish requires nothing more than a simple and delish sauce like that.


Monique June 3, 2012 at 8:10 pm

This mustard sauce is just delicious… one of the best sauce I ever had with fish! This is really a MUST! Thanks for the recipe. 🙂


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