Trout with sour cream and tarragon

Trout with cream and tarragon – a delicious and refined recipe

If you are looking for a fish recipe that impresses both in taste and appearance, then trout with cream and tarragon is the perfect choice. This dish, rich in flavors and textures, will bring a fresh taste and exceptional elegance to your table. Moreover, it is a simple recipe that can be prepared in about 30 minutes, perfect for a family dinner or a special occasion.

The history of trout is ancient, this fish being appreciated since ancient times for its delicate meat and unique flavors. In many cultures, trout is associated with festive meals and time spent with loved ones. The combination with cream and tarragon adds a touch of refinement and freshness, transforming this dish into an unforgettable culinary experience.

Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Number of servings: 6

Ingredients:
- 6 trout fillets (approximately 150-200g each)
- 1/2 lemon (juice and zest)
- 2 tomatoes (one red and one orange for a color contrast)
- 150 g of cream (choose a full-fat cream for a creamier sauce)
- 1 teaspoon of dried thyme (or fresh, if available)
- 1 tablespoon of freshly chopped tarragon (or 1/2 tablespoon of dried tarragon)
- Salt and pepper (to taste)
- 2-3 tablespoons of extra virgin olive oil

Preparation:
1. Start by preparing the ingredients. Rinse the trout fillets well under cold running water and dry them with a kitchen towel. This step is essential for achieving a nice crust and preventing the fish from sticking to the pan.

2. Cut the tomatoes into small cubes and set them aside. They will add a note of freshness and a color contrast to the dish.

3. In a large skillet, heat the olive oil over medium heat. Once hot, add the trout fillets, making sure to place them skin side down. Fry them for 4-5 minutes, until they become golden and slightly crispy.

4. Meanwhile, in a small bowl, combine the cream, lemon juice and zest, thyme, tarragon, salt, and pepper. Mix well to homogenize the sauce. This combination will provide a fresh and vibrant flavor, perfect for trout.

5. Once the trout fillets are fried on one side, carefully flip them and add the tomato cubes to the skillet. Continue cooking for another 4-5 minutes, until the fish is fully cooked and the tomatoes soften slightly.

6. Finally, pour the cream sauce over the trout fillets, allowing it to warm for 1-2 minutes. There is no need to boil the sauce, just heat it to release the flavors.

7. Serve the trout warm, garnished with a few fresh tarragon leaves and optionally with lemon slices. This dish pairs perfectly with a side of sautéed vegetables or a simple green salad.

Practical tips:
- If you don’t have trout, you can substitute it with another white fish, such as sea bream or perch. Make sure the chosen fish has a delicate flesh that absorbs the sauce flavors well.
- Use full-fat cream for a creamier sauce. If you want a lighter version, you can opt for light cream, but the texture will be different.
- Fresh tarragon is much more aromatic than dried, so try to use it if possible. If not, you can omit it or replace it with another herb, such as dill.

Frequently asked questions:
- Can I use other vegetables instead of tomatoes?
Of course! You can add zucchini or bell peppers for even more color and flavor diversity.
- What wine pairs best with this dish?
A dry white wine, such as Sauvignon Blanc or Chardonnay, will perfectly complement the delicate flavor of the trout.

Calories and nutritional benefits:
A serving of trout with cream and tarragon contains approximately 350-400 calories. Trout is an excellent source of protein, omega-3 fatty acids, and vitamins, having important benefits for heart health. Eating fish is associated with a lower risk of cardiovascular diseases and can contribute to brain health.

Delicious combinations:
Trout with cream and tarragon goes wonderfully with a side of mashed potatoes or pilaf rice. Additionally, a salad with citrus and avocado will bring a contrast of flavors and a creamy texture, balancing the richness of the sauce well.

In conclusion, the trout with cream and tarragon recipe is not only simple but also a culinary delight that will delight your senses. Dare to experiment with ingredients and flavors, and you will discover many variations that will make you return to this recipe time and again. Bon appétit!