Seared Trout with Calvados Sauce

Oh, boy….turkey has now gone bye-bye and you are having guests. What to serve? Try this delectable and elegant dish.

You will need:

  • 3 tbsp. unsalted butter
  • 1/2 cup finely chopped shallots
  • 2 tsp. finely chopped thyme (fresh)
  • 2 tsp. finely chopped garlic (fresh, not bottled)
  • 3/4 cup Calvados (apple liqueur)
  • 1 cup heavy cream
  • salt and pepper to taste (go light)
  • 4 troutĀ fillets (if have 4 people for dinner) 6 oz. each


In small saucepan melt 2 tbsp. butter over medium heat. Add the shallots, thyme and garlic and cook until the shallots become transparent. (maybe 5 mins).
Add the Calvados and reduce by half, add the cream and cook over medium heat until a light sauce consistency is achieved. Set aside.

While sauce is reducing, melt the remaining butter and sear the trout in butter on one side. Cook the presentation side in the butter first. This is the side without skin.

Brown the presentation side for about 4 minutes and cook the other side for the same time. This will vary depending on the thickness of the trout. Remember to tuck the thin end under theĀ trout so it will all cook the same.

If you wish, you can place the salmon over frisee lettuce and top each one quarter of the sauce.

Wipe any ‘drips’ off the plate so you only serve “clean” plates.


Taste Rating: 9.2


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