Baked Trout With Peter Brave's Beurre Blanc Sauce Recipe

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Baked Trout With Peter Brave's Beurre Blanc Sauce
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  1. For the Beurre Blanc: Put the wine and shallot into a small heavy -bottomed saucepan and reduce over medium high heat for about 10 minutes until there is almost no wine left.
  2. Remove from heat and quickly whisk in butter.
  3. Return to very low heat to warm; do not allow to boil.
  4. For the trout: Season the filets with salt, fresh pepper and herbs de Provence.
  5. Place on a baking sheet, and bake at 350 for approximately 10 minutes. Do not overbake.
  6. Place the trout over the rice and pour over sauce.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 395.54 Kcal (1656 kJ)
Calories from fat 256.62 Kcal
% Daily Value*
Total Fat 28.51g 44%
Cholesterol 106.83mg 36%
Sodium 51.64mg 2%
Potassium 458.96mg 10%
Total Carbs 8.14g 3%
Sugars 3.59g 14%
Dietary Fiber 1.13g 5%
Protein 18g 36%
Vitamin C 3.8mg 6%
Vitamin A 0.3mg 9%
Iron 2mg 11%
Calcium 59.9mg 6%
Amount Per 100 g
Calories 194.25 Kcal (813 kJ)
Calories from fat 126.03 Kcal
% Daily Value*
Total Fat 14g 44%
Cholesterol 52.46mg 36%
Sodium 25.36mg 2%
Potassium 225.4mg 10%
Total Carbs 4g 3%
Sugars 1.76g 14%
Dietary Fiber 0.55g 5%
Protein 8.84g 36%
Vitamin C 1.9mg 6%
Vitamin A 0.1mg 9%
Iron 1mg 11%
Calcium 29.4mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.1
  • 10

Good Points

  • saturated fat free,
  • very low sodium

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