Ocean Trout with Tomato Beurre Blanc

Ocean Trout with Tomato Beurre Blanc

Main Course

  • 2

    Number of People

  • Cheap


  • Very easy


  • Prep time

  • Cook time


  • 1 tbsp olive oil
  • 2 x 180g pieces of ocean trout, skin on and pin boned
  • Salt, to season
  • null
  • Beurre blanc
  • 2 French shallots, finely chopped
  • 60ml white wine vinegar
  • 60ml white wine
  • 60ml cream
  • 150g butter, chilled and cubed
  • 1 tomato, peeled, deseeded and finely chopped
  • 1/2 bunch chives finely chopped


This recipe is created by Justine Schofield for our partnership with Everyday Gourmet.

Beurre blanc is a classic French butter sauce made with a reduction of vinegar and/or white wine and shallots. Pair it with something as simple as pan-fried fish and it will elevate the dish to new heights. Justine adds some chopped tomatoes to the sauce to give it a little sweetness. Cooked using the Ingenio cookware with removable handle, it can go from the stove directly to the oven and is great for thick cuts of fish like this ocean trout where you can finish it off in the oven to get the perfect doneness.

1. Preheat the oven to 180°C.

2. For the sauce, place the shallots, vinegar and wine in a saucepan over medium heat and simmer for 4-5 minutes until reduced by two-thirds. Stir in the cream and bring to a simmer. Turn the heat down to low and, little by little, start whisking in the cold butter, a few cubes at a time. Keep whisking until all the butter is incorporated and the sauce is thick and glossy. Season the sauce with salt. Keep warm.

3. For the fish, heat a non-stick frypan over a medium heat. Oil the fish fillets with a little oil and season with salt. Cook skin side down for 2-3 minutes, until crisp. Turn fish and place in the oven for another 3-4 minutes or until cooked to your liking.

4. Just before serving add ¾ of the fresh tomato to the sauce and stir. Spoon sauce on plates on the base and add fish, skin side up. Garnish with extra tomato and a sprinkle of chives.

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