Truite du Jura au vin jaune

Name: Truite du Jura au vin jaune
Total time: 40 min
Yield: Serves 4
Cuisine: Franche-Comté
Ingredients: 4 cleaned whole trout (300 g / 10 oz each); 150 ml (⅔ cup) Jura vin jaune; 30 g (1 oz) dried morels, rehydrated; 250 ml (1 cup) crème fraîche; 2 gray shallots, finely chopped; 40 g (3 tbsp) unsalted butter; 1 tablespoon all-purpose flour; 1 pinch of fleur de sel; 1 pinch of freshly ground pepper

Jura trout with vin jaune

⏱ 40 minServes 4Medium410 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

4cleaned whole trout300 g / 11 oz each
150 ml (⅔ cup)Jura vin jaune
30 g (1 oz)dried morels, rehydrated
250 ml (1 cup)thick crème fraîche
2gray shallots, finely chopped
40 g (1½ oz)unsalted butter
1 tbspwheat flour
1 pinchfleur de sel (flaky sea salt)
1 pinchfreshly ground pepper

4 cleaned whole trout 300 g / 11 oz each
150 ml (⅔ cup) Jura vin jaune
30 g (1 oz) dried morels, rehydrated
250 ml (1 cup) thick crème fraîche
2 gray shallots, finely chopped
40 g (1½ oz) unsalted butter
1 tbsp wheat flour
1 pinch fleur de sel (flaky sea salt)
1 pinch freshly ground pepper

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large skillet (32 cm / 12½ in) that fits all 4 trout

1 saucepan (16 cm / 6 in) for the sauce

1 fine sieve (18 cm / 7 in)

03 — Method

Soak the morels in warm water for 30 minutes, rinse well and strain the soaking water through a fine sieve; keep it for the sauce.
Season the trout with flaky salt, dust with flour and fry in butter for 5 minutes per side until crisp and golden.
Sweat the shallots in a pat of butter for 3 minutes, then add the morels and cook 2 minutes over medium heat.
Deglaze with the vin jaune and reduce by half, about 4 minutes.
Add the cream and 50 ml (3 tbsp) strained soaking water and simmer gently for 8 minutes until the sauce coats a spoon.
Plate the trout, spoon over the morel sauce, add pepper and serve with rice pilaf.