213min 4 ppl
Pan-Seared Trout with Armagnac Prune Sauce
45 minutes
4 people
Medium31–60 min or 7–12 steps
45 min · 9 steps
Medium: 31–60 min or 7–12 steps
620 kcalper person
Protein 38g
Carbs 28g
Fats 31g
About this dish
Soaking Agen prunes overnight in Armagnac is the non-negotiable step that elevates this Gascon classic: the brandy-swollen fruit collapses into a silky, complex cream sauce that turns simple pan-seared trout into something genuinely memorable.
Allergy Info
Dairy, Sulphites, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Shallotsfinely diced2 medium
- Garlic clovesfinely sliced2 cloves
- Flat-leaf parsleyfinely chopped1 tbsp
- Fresh thyme leaves1 tsp
Fish & Seafood
- Trout filletsskin-on, pin-boned4 whole fillets (approximately 180g each)
Dairy & Eggs
- Double cream150 ml
- Unsalted buttercold, cubed30 g
Tins & Jars
- Fish stock200 ml
Dried Goods
- Agen prunespitted16 whole
- Caster sugar1/2 tsp
Spices & Seasonings
- Fine sea salt1 tsp
- Black pepperfreshly ground1/2 tsp
Oils & Condiments
- Armagnac120 ml
- Dry white wine200 ml
- Neutral oilsuch as sunflower2 tbsp
Utensils
- Wide sauté pan
- Non-stick or stainless-steel frying pan
- Meat thermometer
- Spatula
- Whisk
Method
1
Place the prunes in a small bowl and pour over the Armagnac. Stir in the sugar. Cover and leave to soak for a minimum of 8 hours, or overnight, at room temperature.
Approx. 3 minutes
2
Pat the trout fillets thoroughly dry with kitchen paper. Season the flesh side with salt and pepper. Dice the shallots, slice the garlic, cube the cold butter, and measure out all remaining ingredients before you begin cooking.
Approx. 10 minutes
3
Place a wide sauté pan over a medium-low heat and add 1 tbsp of the neutral oil. Add the shallots and cook, stirring occasionally, until softened and translucent, about 5–6 minutes. Add the garlic and thyme and cook until fragrant, about 1 minute more.
Approx. 7 minutes
4
Pour the prunes along with all their soaking Armagnac into the pan. Bring to a gentle simmer and cook until the Armagnac has reduced by half and the alcohol smell mellows, about 3–4 minutes.
Approx. 4 minutes
5
Pour in the white wine and fish stock. Raise the heat to medium-high and reduce the liquid by half, about 6–8 minutes, until the sauce is noticeably syrupy and the prunes are very tender.
Approx. 8 minutes
6
Stir in the double cream and simmer gently until the sauce coats the back of a spoon, about 3–4 minutes. Remove from the heat and whisk in the cold butter one cube at a time until the sauce is glossy and emulsified. Taste and adjust seasoning. Keep warm on the lowest possible heat while you cook the fish.
Approx. 4 minutes
7
Heat the remaining 1 tbsp oil in a separate non-stick or stainless-steel frying pan over a high heat until shimmering. Lay the trout fillets skin-side down. Press each fillet gently with a spatula for the first 30 seconds to prevent curling.
Approx. 1 minute
8
Cook skin-side down until the skin is deep golden and crisp and the flesh is opaque three-quarters of the way up the fillet, about 4–5 minutes. Flip each fillet and cook flesh-side down for a final 1–2 minutes. Use a meat thermometer to confirm the internal temperature has reached 63°C before removing from the heat.
Approx. 6 minutes
9
Divide the prune and Armagnac sauce between four warmed plates. Lay a trout fillet skin-side up on each plate, scatter with fresh parsley, and serve immediately.
Approx. 2 minutes
