Delices d'Annie

a great place to buy French gourmet products

A trout recipe with a Jurancon sauce by Delices d’Annie

Leave a comment

Jurancon is a white wine that ideally accompanies freshwater fishes such as trout. When you have to cook something nice for a special occasion, just give Delices d’Annie’s delightful trout recipe with Jurancon sauce a try.

truite sauce jurançon


Information about Jurancon sauce


jurançonJurancon sauce is a variation of Bearnaise sauce (oil, egg yolk, shallots, tarragon and chervil). It often accompanies a hot dish of freshwater fish, shellfish, seafood, poultry, cold meats, vegetables or goat cheese, but it can also be served with savory salted appetizers.

It is worth recalling that the Bearnaise was created by a Parisian chef who was trying to make up a sauce he just failed by adding an egg yolk. He would have chosen the name of his sauce as a tribute to King Henri IV whose portrait was hanging on the restaurant’s wall.

Wine-based sauces are appreciated for their flavored taste. The secret to perfect sauces, according to the chefs, is adding the liquor at the last moment because the aroma tends to evaporate during cooking.


Delices d’Annie’s recipe for trout with Jurancon sauce


truiteIngredients (8 servings): 2 kg of trout, 240 g of butter, 1 liter of dry white Jurancon, 300 g of Paris mushrooms, 5 egg yolks, salt and pepper.

Preheat oven to 150 ° C. Scale and empty the fish, then remove fins and tail. Cut and remove the mushroom stems, then wash. Then slice the stems and put the tops aside.

In a baking dish, arrange the trout and season to taste with salt and pepper. Cut 200 g of butter into pieces and sprinkle on top of the fishes. Pour the wine and mushrooms then bake for 30 minutes: you must sprinkle the fish with cooking juice every 5 minutes.

After 30 minutes, remove the fishes and place them on a plate, but leave the oven on. Pour the cooking juices into a saucepan and let reduce by one third over the fire. Before putting the egg yolks into the sauce, mix them with a little lemon juice. Add the remaining 40 g of butter and mix. Place the mushroom tops on the trout, then cover with the sauce.


Put the dish back in the oven for 2 or 3 minutes and increase the temperature to broil. Serve your trout with Jurancon sauce as it comes out of the oven. If you lack time for home-made dishes, Delices d’Annie offers you a wide choice of prepared meals that will delight your guests.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s