Trout with tarragon has its roots in the great French culinary tradition, where tarragon (estragon) has long been the herb of choice for freshwater fish.
With its tender flesh and delicate flavour, trout benefits from fresh, distinctive notes that balance its naturally mild richness.
Tarragon, with its intense aroma reminiscent of anise and mint, has been paired with fish since the Renaissance, particularly in France. Originally from Central Asia, the herb reached Europe during the Middle Ages and later became widely used in the classic sauces of French bourgeois and professional cuisine.
In Italy, the pairing has become a classic in areas with a strong tradition of river fishing, where trout fillets or steaks are pan-fried or cooked en papillote with butter, white wine and fresh tarragon leaves.
It is a light, elegant dish, best paired with a Trentino Müller-Thurgau. Sautéed spinach makes an ideal accompaniment.
The recipe: Salmon trout with tarragon sauce
Ingredients for 4
4 salmon trout fillets, about 120g each
1 garlic clove
3 tbsp fresh cream
1 lemon
100ml fish stock
50g butter
2 tbsp extra-virgin olive oil
2 sprigs of tarragon
peppercorns
salt
Method
Heat the olive oil in a small frying pan with a few peppercorns, the garlic and the tarragon. Deglaze with the lemon juice, then add the fish stock. Reduce the liquid, then strain it through a fine sieve.
Cut each trout fillet into two pieces and cook in a frying pan with a very small amount of butter, starting skin-side down. Season with a pinch of salt.
Using a hand blender,blend the remaining butter and cream into the sauce until emulsified.
Serve piping hot with the tarragon sauce.
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