White Trout

The White Trout is a freshwater fish raised in clear, spring-fed ponds. Its flesh, lighter and more delicate than that of salmon trout, offers a subtle flavor highly appreciated by connoisseurs.

Characteristics:

• Whole trout, approximately 350 g, gutted
• Price: €26.18/kg
• Ready to cook
• Tender, white flesh with few fine bones

Cooking suggestions:

• Meunière: coat in flour, cook in butter for 4 minutes on each side, and finish with a squeeze of lemon juice
• Baked in parchment paper: 15-20 minutes at 200°C with garlic, lemon, and herbs
• Almondine: pan-sear in butter and sprinkle with toasted slivered almonds
• Blue-style (au bleu) (live trout only)

Pairings: steamed potatoes, rice pilaf, green vegetables, hollandaise sauce, béarnaise sauce, or beurre blanc.

Origin: Belgium — spring-water farmed.