Rainbow trout with creamy chopped egg sauce

It’s been quite a while since my last post here.

I know, I’ve probably used that same intro for other posts too, probably word for word – on this blog, and on my vegetarian food blog too. Suffice it to say that I’m still looking for my mojo when it comes to posting something new. I’m trying, though.

Rainbow trout fillets

Anyway, I came across a recipe a couple of days back in The Guardian newspaper that kind of intrigued me, because it involved eggs and fish, a combination I had never come across on any food blog that I’d seen so far. As an added bonus, the ingredient list was pleasingly simple, so I went out that same evening and bought the required fish fillets.

Ok, the fish I bought (rainbow trout) was not the fish specified in the recipe (sea trout). Sea trout? What the heck is THAT? And where do you even get it? I was too shy to ask the fishmonger at Sainsbury’s, so I decided that one reddish fish was much the same as any other reddish fish. (Please don’t fillet me for that blasphemous statement, o fish purists!)

They weren’t whole fish, by the way. They were rainbow trout fillets, de-boned and blissfully unfussy to cook (and eat).

I also wasn’t going to buy double cream just for this recipe when I had creme fraiche at home, so creme fraiche was what I used. If you have/want double cream, by all means go with it. 


1 large egg
2 boneless river trout or rainbow trout fillets
1 tbsp butter
1 tbsp lemon juice
1 tbsp olive oil
dash of Worcestershire sauce
1/4 – 1/2 cup fish or chicken stock
2 tbsp creme fraiche
2 tbsp finely chopped parsley


1. Put the egg in a saucepan of cold water to cover it fully, bring it to the boil, turn off the gas, then cover the pan and leave it for 10 minutes. After 10 minutes, put the egg in cold water and leave to cool. Peel it when you can, and chop it up finely.

2. Season the trout fillets with pepper.

3. Heat up a small saucepan and put the tablespoon of butter in it over medium heat. When the butter starts to foam, add the chopped eggs, lemon juice and the stock. Bring to a gentle boil, stirring well, then letter it simmer for a couple of minutes to thicken it.

4. In the meantime, heat 1 tbsp olive oil in a frying pan large enough to fit the fish fillets comfortably. When the oil is hot, place the fillets in the frying pan, skin side down. (The hot oil may spit, so be careful).

5. Let the fish cook undisturbed for 2-3 minutes over high heat to crisp the skin. Then reduce the heat to medium and carefully turn the fish over. Let it cook for 2-3 minutes again (depending on the thickness of the fillets). The fish is done when the flesh is opaque all the way through in the thickest part of the fillets (check with a knife), and separates into flakes.

6. While the fish is cooking, add the creme fraiche to the egg mixture along with the Worcestershire sauce and chopped parsley. Stir it in well, turning up the heat if the sauce needs to thicken a bit more.

7. Serve the fillets hot with the egg sauce spooned over the top, with a side of plain steamed rice.

Verdict: Pete said that while it would never have occurred to him to try an egg sauce with pan-fried fish, the combination worked surprisingly well. All in all, a unique recipe well worth keeping. 


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