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Fish, Classics and bistro fare

Trout with chive cream sauce and rice

Trout with chive cream sauce and rice is a fish dish for 4 people, ready in 30 minutes, very easy to make, for about €3.00 per person. The key is cooking the fillets skin side down without moving them, so the skin turns crisp while the flesh stays pearly at the center.

Pan seared trout fillets, a fresh chive cream sauce and rice, it's simple and wildly elegant.

Trout with chive cream sauce and rice
Total time
30 min
Difficulty
Very easy
Cost per person
€3.00
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer
The kids
They generally like it

Pan seared trout has that pink flesh that flakes into tender chunks, with skin that turns crisp if you leave it alone in the pan. The chive cream sauce, lightly brightened with lemon, coats the rice and fish without overpowering them, bringing a fresh, herbal flavor that's a nice change from a classic beurre blanc.

This is the kind of dish you can make on a weeknight without spending your whole evening in the kitchen, yet it still feels like a proper bistro meal. Kids tend to like it because the rice mellows everything out, and adults appreciate the fresh chive flavor in spring or summer, when it's growing in abundance.

The ingredients

4 people

Fish counter

  • Trout fillets 600 g

Dairy

  • Heavy cream 20 cl
  • Butter 20 g

Fruits and vegetables

  • Chives 1 bunch
  • Lemon 1

Pantry

  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish, Lactose

The step by step recipe

  1. Cook the rice in salted water, then drain it. 11 min

    Keep it warm under a lid.

  2. Season the trout fillets with salt and pepper and cook them skin side down in the butter, without moving them. 5 min

    Press them flat with your palm for the first few seconds so the skin doesn't curl up.

  3. Flip the fillets for one minute, then remove them from the pan. 1 min

    Don't overcook, trout is best enjoyed pearly at the center.

  4. In the same pan, pour in the cream, half of the chopped chives and a squeeze of lemon, and let it thicken. 3 min

    Scrape up the browned bits, they flavor the cream.

  5. Serve the trout over the rice, topped with the cream sauce and chives.

    Save some raw chives for the end, they're more fragrant that way.

Our tips to get it right

  • Pat the trout fillets dry before placing them in the pan, any extra moisture keeps the skin from browning properly.
  • Keep the rice warm under a lid while you cook the fish, so everything lands on the plate at the same time without any last minute scramble.
  • Chop the chives at the very last moment, they lose their flavor quickly once cut.

The variations

  • Swap the trout for salmon, the cooking time stays about the same and the cream sauce works just as well.
  • For a fish free version, spoon the chive cream sauce over pan seared mushrooms and serve with the same rice.
  • For kids in a hurry, stir a bit of the cream into the rice, it turns into something close to a soft, creamy risotto.

What to serve it with

  • A green salad with a sharp vinaigrette
  • Steamed asparagus in spring
  • A glass of dry white wine

Storage

Store leftovers in a sealed container in the refrigerator for up to 2 days. Reheat gently in a pan or in the microwave at low power, trout dries out fast if the heat is too high. This dish doesn't freeze well, the cream and the fish lose their texture once thawed.

Questions about this dish

How do you know when the trout is done?

The flesh should stay slightly pearly in the center, since it keeps cooking a bit off the heat. Once it flakes easily with a fork but still looks pink inside, it's ready.

Can you swap the heavy cream for something else?

You can use heavy whipping cream instead, though it will thicken a bit more slowly in the pan. Just let it reduce a couple of extra minutes to get the right texture.

Can this dish be made ahead?

The rice can be cooked ahead and reheated by steaming or in the microwave. The trout and cream sauce are best made right before serving, to keep the skin crisp and the sauce smooth.

Will kids who don't usually like fish in sauce enjoy this?

The chive cream sauce is mild and not too strong, it softens the fish flavor rather than masking it. Many kids take to it well, especially with a generous spoonful over the rice.

How long does it take to make a trout with chive cream sauce and rice?

Count 30 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a trout with chive cream sauce and rice?

About 560 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 with chive cream sauce and rice cost?

About €3.00 per serving, or €12.00 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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