Baked trout in creamy white wine carrot leek sauce

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Extremely simple and flavorful baked trout in creamy white wine carrot leek sauce made with few ingredients and minimal preparation time. Fresh trout seasoned with just salt and pepper is baked on a leek and carrot bed in creamy white wine sauce. Just what you need on a Sunday or any occasion!

This baked trout in creamy carrot leek wine sauce is a family favorite and my mum in law, Beate’s specialty! Made with just 6 ingredients: trout, carrots, leek, wine, creme fraiche and heavy cream in less than one hour from start to finish. Such an easy, light and delicious lunch and dinner recipe!

What you’ll need to make oven baked trout in creamy carrot leek and white wine sauce

  • 4 large whole trouts, gutted and cleaned with head and tail on (400 g per trout)
  • 200 g (7.1 oz) leeks, dark green leaves and root removed
  • 200 g (7.1 oz) creme fraiche
  • 6 medium carrots
  • 300 ml (1 ¼ cups/ 10.1 fl oz) heavy cream
  • 200 ml (6.8 fl.oz) dry white wine
  • Salt and freshly ground pepper to taste (1/2 teaspoon salt per fish)

How to make whole baked fresh trout in creamy white wine and carrot leek sauce

Wash the fish inside and outside nicely and pat dry with paper towels. Season trout inside and outside with ½ teaspoon salt per fish.

Put the fish in a baking dish and season the inside and outside with freshly ground pepper.

Arrange the fish on the baking sheet with the cut side facing down.

Preheat the oven to 160 ° C (320 °F), with both top and bottom heat. Now take the carrots, peel and grate them or cut into small pieces.

Next clean the leeks. Simply cut it in half from top to bottom, leaving the bottom intact. Then wash it under cold running water thoroughly to remove any dirt from between the layers and cut into slices.

Mix the carrots and leeks together and scatter around the fish in the baking sheet.

Mix white wine with the creme fraiche and pour over the veggies.

Then pour two-third heavy cream over the veggies as well.

Bake for 15 in the preheated oven.

After 15 minutes scoop a little bit of the sauce and spread it on every trout

and bake for 15 more minutes. After 15 minutes switch off the oven and let the fish be inside for 10 minutes. Remove from the oven and transfer the sauce to an empty pot. Simply take a spoon and scoop the sauce and veggies and put in an extra pot.

Stir in the remaining heavy cream and season with salt and pepper. Let cook until it begins to bubble and remove from heat.

Remove the skin and bones from the baked trout.

Watch the video to learn how to remove the skin and bones

Serve with the creamy white wine carrot and leek sauce, fried potatoes, rice or homemade bread and green salad.

Notes:

  • This recipe doesn’t even requires fresh herbs, but feel free to stuff the fish with some if you like.
  • If you don’t have access to fresh trout, feel free to use whole salmon, branzino or herring.

Oven baked trout in creamy carrot, leek and wine sauce

Extremely simple and flavorful baked trout in creamy white wine carrot leek sauce made with few ingredients and minimal preparation time. Fresh trout seasoned with just salt and pepper is baked on a leek and carrot bed in creamy white wine sauce. Just what you need on a Sunday or any occasion!
Prep Time15 mins
Cook Time30 mins
Rest Time10 mins
Total Time55 mins
Course: Main Course
Cuisine: European, German
Keyword: Baked fish in creamy sauce, baked trout, crowd pleaser, family dinner, keto, Low carb, special occasion, Sunday dinner, Sunday lunch
Servings: 4 Servings
Author: Ester from esterkocht.com

Equipment

  • Metal baking dish
  • Box grater
  • Knife
  • Cutting board
  • Bowl
  • pot
  • spoon

Ingredients

  • 4 large whole trouts gutted and cleaned with head and tail on (400 g/ 0.88 lbs per trout)
  • 200 g (7.1 oz) leeks dark green leaves and root removed
  • 200 g (7.1 oz) creme fraiche
  • 6 medium carrots
  • 300 ml (1 ¼ cups/ 10.1 fl oz) heavy cream
  • 200 ml (6.8 fl.oz) white wine dry
  • Salt and freshly ground pepper to taste

Instructions

  • Wash the fish inside and outside nicely and pat dry with paper towels. Season trout inside and outside with ½ teaspoon salt per fish. Put the fish in a baking dish and season the inside and outside with freshly ground pepper. Arrange the fish on the baking sheet with the cut side facing down.
  • Preheat the oven to 160 ° C (320 °F), with both top and bottom heat. Now take the carrots, peel and grate them or cut into small pieces. Next clean the leek. Simply cut it in half from top to bottom, leaving the bottom intact. Then wash it under cold running water thoroughly to remove any dirt from between the layers and cut into slices. Mix the carrots and leek together and scatter around the fish in the baking sheet. Mix white wine with the creme fraiche and pour over the veggies. Then pour two-third heavy cream over the veggies as well and bake for 15 in the preheated oven. After 15 minutes scoop a little bit of the sauce and spread it on every trout and bake for 15 more minutes. After 15 minutes switch off the oven and let the fish be inside for 10 minutes.
  • Remove from the oven and transfer the sauce to an empty pot. Simply take a spoon and scoop the sauce and veggies and put in an extra pot. Stir in the remaining heavy cream and season with salt and pepper. Let cook until it begins to bubble and remove from heat. Remove the skin and bones from the baked trout. Serve with the creamy white wine carrot and leek sauce, fried potatoes, rice or homemade bread and green salad.

Notes

  • This recipe doesn't even require fresh herbs, but feel free to stuff the fish with some if you like.
  • If you don't have access to fresh trout, feel free to use whole salmon, branzino or herring.

Did you make this recipe? I’d love to hear from you! Simply write a review and add rating to it. Or snap a photo and share it on Ester kocht Facebook Page or tag @ester.kocht on Instagram.

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