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Trout with Basil and Tomato Sauce Cream

Trout is very good simply grilled but this simple Italian sauce elevates it to something quite special.


  • 300ml full fat milk

  • 4 shallots, sliced

  • 10 black peppercorns

  • 2 large round tomatoes

  • 15g plain flour

  • 1 tsp tomato paste

  • 5 tbsp fresh basil, finely sliced

  • 40g salted butter

  • 8 trout steaks

  • 1 tbsp freshly squeezed lemon juice

  • salt and pepper to taste


  • 1.

    Put the milk in a small pan with the shallots and peppercorns then bring to the boil.

  • 2.

    Remove from the heat and leave to infuse for 15 minutes. Strain through a fine sieve.

  • 3.

    In another saucepan, put the tomatoes in boiling water for 15 seconds, remove and peel away the skin.

  • 4.

    Cut the tomatoes in half and discard the seeds then slice into thin strips.

  • 5.

    Melt 15g of butter in a small sauce pan, stir in the flour and with the help of a wooden spoon and cook for approximately 1 minute.

  • 6.

    Take off the heat and gradually stir in the infused milk. Season with salt.

  • 7.

    Bring the white sauce to the boil, stirring constantly and gently simmer for 2 minutes. Whisk in the tomato paste and basil.

  • 8.

    In the meantime melt the remaining butter in a frying pan and cook the fish skin side down for 2 minutes then turn and cook the other side for a further 2 minutes.

  • 9.

    Meanwhile add the tomato strips to the sauce with the lemon juice stir and reheat gently.

  • 10.

    To serve, place 2 pieces of fish on a serving plate and pour over the basil and tomato sauce.

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