Trout Swiss Style

Well if you like trout, then this is one for you, it’s traditionally a Swiss dish. It was made equally by the rich and the farming homes. Trout used to be cheap around the around the lakes, and were bigger than those found in the brooks – I’m a fountain of useless information…….

 Lake Geneva Trout Fillets

2 large trout, filleted but not skinned

100g shallots, finely diced

50g mushrooms, thinly sliced

2 tomatoes, sliced

50g butter

150ml sour cream

100ml white wine

Juice of 1 lemon

4tsp chopped parsley

2tsp salt

Pepper

1tsp garlic powder 

1. First preheat your oven to 180˚C, 350˚F, gas 4. Grease a shallow oven proof dish with the butter, then place a thick layer of the shallots in the bottom, sprinkle with a little salt. Next season your trout with salt and pepper, the lemon juice and garlic powder, put them in the dish on top of the shallots, next layer with the mushrooms followed by the tomatoes and parsley.
2. Pour the wine over the top, cover with baking paper and cook in the oven for 15-20 minutes.
3. Remove from the oven and carefully pour the cooking fluid into a pan, add the cream and cook for a few minutes. Then put it over the trout again. Serve with buttered potatoes and a crispy green salad.