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Fish, Northern, Eastern and Western France

Trout in Jura Yellow Wine Sauce with Rice

Trout in Jura yellow wine sauce with rice is a fish dish for 4 people, ready in 40 minutes, medium difficulty, for about €3.40 per person. The trout is pan seared in butter, then topped with a creamy sauce made from Jura yellow wine and mushrooms. The key to success is never letting the sauce boil hard, so it keeps its nutty aroma.

Tonight, pan seared trout in a creamy Jura yellow wine sauce, with rice, a real celebration dish.

Trout in Jura Yellow Wine Sauce with Rice
Total time
40 min
Difficulty
Medium
Cost per person
€3.40
Calories per person
490 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall
The kids
They generally like it

Trout in yellow wine sauce is the kind of dish that elevates a weeknight dinner without demanding hours in the kitchen. The fish stays tender under a nicely browned skin, while the sauce carries that distinctive nutty flavor from Jura yellow wine, softened by cream and sliced mushrooms. Plain white rice soaks up the sauce and balances the whole plate.

This recipe works just as well for a slightly more special weeknight meal as it does for a Sunday dinner with guests. Kids tend to like it, since whole cooked trout is mild and easy to eat once the bones are removed. In fall, winter, or spring, it brings a comforting, somewhat festive feel without ever being complicated to pull off.

The ingredients

4 people

Fish counter

  • Trout 4

Pantry

  • Jura yellow wine 20 cl
  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Shallots 2
  • Parsley 3 sprigs
  • Button mushrooms 200 g

Dairy

  • Thick heavy cream 20 cl
  • Butter 40 g

Allergens Fish, Lactose

The step by step recipe

  1. Cook the rice in a large pot of salted water, then drain it. 11 min

    Keep it warm under a lid.

  2. Season the trout with salt and pepper and brown them in butter. 10 min

    Flip them only once, the skin should stay intact.

  3. Set the trout aside, then soften the shallots and sliced mushrooms in the same pan. 6 min

    Scrape up the browned bits, they flavor the sauce.

  4. Deglaze with the yellow wine and let it reduce by half. 5 min

    Taste the yellow wine, its nutty aroma should come through.

  5. Add the cream, let it thicken gently, and spoon the sauce over the trout. 3 min

    Serve right away, the sauce doesn't like to wait.

Our tips to get it right

  • Pick trout of similar size so they all finish cooking at the same time in the pan.
  • Slice the button mushrooms thinly, they'll release their water faster and blend better into the sauce.
  • Cook the rice right before finishing the sauce, it should land hot on the plate alongside the trout.

The variations

  • If you don't have Jura yellow wine, a dry white wine with a splash of lemon juice makes a different but decent sauce.
  • For a fish free version, swap the trout for chicken breasts pan seared the same way, the sauce stays the same.
  • For kids in a hurry to eat, flake the trout straight onto the rice instead of waiting for it to cool whole.

What to serve it with

  • A glass of Jura yellow wine
  • Steamed green beans
  • A simple green salad

Storage

The trout and sauce keep for 1 day in the fridge in a sealed container, the fish texture fades fast. This dish doesn't freeze well, the cream sauce separates once thawed. Reheat gently in a pan or over a bain marie, without letting it boil.

Questions about this dish

Can you replace Jura yellow wine with another wine?

A dry white wine like Chardonnay works in a pinch, but the sauce won't have that signature nutty flavor. Yellow wine is really what gives this dish its identity.

Do the trout need to be gutted before cooking?

Yes, ask your fishmonger to gut and scale them, it makes pan cooking much easier. Plan on one trout per person, they cook whole with the skin on.

Can you make the sauce ahead of time?

You can soften the shallots and mushrooms in advance, but add the yellow wine and cream at the last minute. The sauce loses its aroma if it sits too long before serving.

What kind of rice goes with the trout?

Classic white rice, like basmati or long grain, works well to soak up the sauce. Avoid sticky rice, which would mask the texture of the yellow wine sauce.

How long does it take to make a trout in Jura yellow wine sauce with rice?

Count 40 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a trout in Jura yellow wine sauce with rice?

About 490 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 a trout in Jura yellow wine sauce with rice cost?

About €3.40 per serving, or €13.60 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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