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Fish, Northern, Eastern and Western France

Ardennes style trout with steamed potatoes

Ardennes style trout is pan seared trout topped with cured ham and a creamy shallot sauce, served with steamed potatoes. It serves 4, takes 35 minutes, and stays easy to make, for a budget of €3.90 per serving. The key is browning the skin well without oversalting the fish, since the cured ham already salts the sauce.

Tonight we're heading to the Ardennes, pan seared trout dressed with cured ham and a light cream sauce.

Ardennes style trout with steamed potatoes
Total time
35 min
Difficulty
Easy
Cost per person
€3.90
Calories per person
720 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall

Ardennes style trout plays on a simple contrast, the delicate flesh of the fish against the cured ham that brings character and salt. The shallot and cream sauce ties everything together without weighing it down, just enough to coat the fish and season the steamed potatoes sitting alongside.

It's a weeknight dish that breaks from the usual fish routine, quick enough for a busy evening, yet with a touch of Sunday feel thanks to the ham and cream. Mon Chou suggests it when you want to cook fish without boredom, whether for yourself or for guests who aren't expecting fancy cooking.

The ingredients

4 people

Fish counter

  • Trout, cleaned 4

Butcher

  • Cured ham slices 4 slices

Dairy

  • Heavy cream 15 cl
  • Butter 40 g

Pantry

  • Flouroften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Shallots 2
  • Parsley 0.5 bunch
  • Potatoes 1 kg

Allergens Fish, Lactose

The step by step recipe

  1. Steam or boil the peeled potatoes in salted water. 20 min

    Keep them warm in their cooking water while you finish the sauce.

  2. Lightly flour the trout after salting and peppering them.

    Shake off the excess flour so the crust stays thin and golden.

  3. Brown them in hot butter, four to five minutes on each side. 10 min

    Flip them only once so the skin doesn't tear.

  4. Set the trout aside, cook the chopped shallots in the same pan, add the cream, and let it reduce. 5 min

    Scrape up the browned bits, they flavor the sauce.

  5. Lay a slice of cured ham on each trout, spoon over the cream sauce, sprinkle with parsley, and serve with the potatoes.

    Warm the ham for a minute in the sauce, it turns silky.

Our tips to get it right

  • Pick trout of similar size so they all finish cooking at the same time in the pan.
  • Use a pan wide enough that the trout don't touch, otherwise the skin steams instead of browning.
  • If the sauce reduces too fast and turns greasy, loosen it with a spoonful of the potato cooking water.

The variations

  • Swap the trout for salmon or sea bream, the cooking method stays the same, only the time changes slightly depending on thickness.
  • For a fish free version, use thin chicken cutlets instead of trout, the ham and sauce work just as well.
  • To save time, skip the flouring step and sear the trout directly, the crust will just be a touch less golden.

What to serve it with

  • Steamed potatoes, already part of the recipe
  • A green salad with a sharp vinaigrette
  • A glass of dry white wine

Storage

The dish keeps for 2 days in the refrigerator in a sealed container, though the fish loses some texture. Reheat gently in a pan or saucepan over low heat, without letting the sauce boil. Freezing isn't recommended, the cream and fish flesh break down once thawed.

Questions about this dish

Can you use a different fish instead of trout?

Yes, salmon, sea bream, or sea bass all work well in this recipe. Just adjust the cooking time to the thickness of the fillet or whole fish.

Do you really need to flour the trout before cooking?

It's not required, but the flour gives a thin golden crust that protects the flesh during cooking. Shake off the excess so it stays light.

Can the sauce be made ahead of time?

You can prepare the shallot and cream base a bit ahead and reheat it gently before serving. Avoid leaving it too long over high heat, since it would thicken too much.

What kind of cured ham works best here?

Ardennes ham gives the most authentic flavor for this traditional recipe, but regular prosciutto works well too. Either way, taste before adding more salt.

How long does it take to make an Ardennes style trout with steamed potatoes?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in an Ardennes style trout with steamed potatoes?

About 720 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an Ardennes style trout with steamed potatoes cost?

About €3.90 per serving, or €15.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose. Always check the labels of the products you buy.

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