Ocean trout with sparkling wine beurre blanc

Ocean trout with sparkling wine beurre blanc

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  • 0:20 Prep
  • 0:30 Cook
  • 4 Servings
  • Capable cooks

You will be the toast of the town with this sparkling wine dressing on the crispy skinned trout.

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Nutrition information, Main recipes


  • 3 (about 450g) coliban potatoes, halved, each half cut into wedges
  • 2 witlof, washed, dried, leaves separated
  • 1 tablespoon finely chopped fresh dill
  • 1 tablespoon olive oil
  • Salt & freshly ground black pepper
  • 250ml (1 cup) sparkling white wine
  • 75g chilled butter, cut into 2cm cubes
  • 25g butter, extra
  • 4 (about 225g each) ocean trout fillets


  • Step 1
    Cook the potato in a large saucepan of salted boiling water for 8 minutes or until tender. Drain. Refresh under cold running water. Drain well. Place in a large bowl with the witlof, dill and oil, and gently toss until combined. Taste and season with salt and pepper. Set aside until required.
  • Step 2
    Place the wine in a saucepan and bring to the boil over high heat. Reduce heat to low and simmer for 15 minutes or until reduced by two-thirds. Season with salt and pepper. Remove from heat and set aside for 2 minutes to cool.
  • Step 3
    Place the sparkling wine over low heat. Add the butter, 1 cube at a time, whisking constantly and adding another cube only when the previous cube has been incorporated. Continue until all the butter is incorporated. Remove from heat.
  • Step 4
    Meanwhile, heat the extra butter in a large non-stick frying pan over medium-high heat until foaming. Add the trout, skin-side down, and cook for 2-3 minutes or until crisp. Turn and cook for a further 2-3 minutes for medium-rare or until cooked to your liking. Remove from heat.
  • Step 5
    Divide the trout among serving plates. Drizzle with the sparkling wine beurre blanc and serve immediately with potato and witlof.

  • Low carb
  • Low sugar


  • 2790 kj


  • 44g

    Fat Total

  • 19g

    Saturated Fat

  • 2g


  • 47g


  • 190mg


  • 333.37mg


  • 2g

    Carbs (sugar)

  • 15g

    Carbs (total)

All nutrition values are per serve
  • Author: Jane Charlton
  • Image credit: Mark O'Meara
  • Publication: Australian Good Taste

Source: taste.com.au


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