My wife’s grandpa is an avid angler, and so we are blessed to receive his masterfully filleted bounty. Knowing that we were going to cook trout in some manner, we looked in the fridge to figure out how we wanted to make it. Upon opening the fridge door, our eyes beheld the vegetable broth from our Pumpkin Sage Risotto, some Raclette (although Gruyere would be the more classic choice) and a big red onion. That got us wondering whether trout and French onion soup could coexist. We are happy to report that not only did they tolerate each other…they proved to be instant friends!
Time: 30 Minutes
- Trout Fillets
- Vegetable Broth
- Black Pepper
- Artisan White Bread
- Gruyere Cheese
- Line a baking sheet with some foil, and give it a quick oil spray.
- Pour some vegetable stock into a large bowl, and cut your bread. Let the bread soak in the stock, and then set it on your baking pan. Grate your cheese, and add it on top of your bread. (We used a microplane grater for a thin cut)
- Pat your trout fillets dry, and coat them with a thin layer of flour.
- Heat some butter in a large pan, and then when it’s hot, place your trout in. Let cook for about 3-4 minutes.
- While your trout is cooking, slice an onion.
- Flip your trout, and let it go for another 3-4 minutes, and then remove from the pan.
- Add your onions (may need to add some more butter first), and sautee to soften.
- When the onions have softened, pour in your veggie broth, sprinkle in some pepper, and bring to a simmer. Then, add your trout back into the pan to finish off. You’ll want to add it skin side up at first and flip it once the flesh side is covered in the sauce.
- While the trout finishes, turn your broiler to low, and place your cheese topped bread under it. Cook until the cheese beings to brown.
- Place the bread on your plate, and add your trout and onions on top.
- Devour, and enjoy!