Pan-Fried Trout Fillets with Dill

Pan-Fried Trout Fillets with Dill
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time


Add all
  • 3

    shallots, chopped

  • 1 Tbsp.
    (15 mL)


  • 1 Tbsp.
    (15 mL)


  • 4 x 4 to 5 oz
    (4 x 120 to 150 g)

    fresh trout fillets

  • fresh lemon juice

  • 1/2 cup
    (125 mL)

    cream 15%

  • 1 Tbsp.
    (15 mL)

    chopped fresh dill

  • Salt and pepper to taste


In a frying pan, brown shallots in oil and butter.

Add trout fillets and fry 2 to 3 minutes per side. Sprinkle with lemon juice and set aside.

Deglaze frying pan with remaining lemon juice. Add cream and reduce by one third. Add dill and adjust seasoning.

Pour sauce over trout fillets.

Source: Metro

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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