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Trotelle Alla Savoia/Trout

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“This trout recipe was taught to me from a top Danish chef back in Denmark in the 60's. I have prepared this recipe for many guests over the years, and just loved it.”

Ingredients Nutrition


  1. Preheat oven to 425 degrees F.
  2. Wash trout inside and out under cold water, pat dry with paper towel.
  3. Season with salt& pepper, then dredge in flour, shaking off excess.
  4. In a heavy skillet or frying pan, melt 2 Tbsp.
  5. butter with oil over faily high heat.
  6. When foam subsides, add trout and cook until golden (4-5 min.) Remove to warmed platter and set aside.
  7. In a stainless steel skillet melt 2 Tbsp.
  8. butter over moderate heat and add mushroom and lemon juice.
  9. Shaking pan constantly.
  10. Cook for 3-4 minutes until mushrooms are soft and glister with butter.
  11. Remove from pan and place on oven proof dish.
  12. Melt 1 Tbsp.
  13. in skillet and add onions.
  14. Cook for 1 minute and transfer to a small dish to keep warm.
  15. Use remaining butter to brown breadcrumbs.
  16. Place trout on bed of mushroom (adding any juice from fish in baking dish).
  17. Sprinkle with breadcrumbs and add onions.
  18. Bake in oven on middle rack for 10 minutes or until onions and crumbs are brown.
  19. Serve in baking dish.
  20. Serve with new potatoes and a salad.

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