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    Trout with Chicory and Pancetta

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    Trout with Chicory and Pancetta

    Sometimes a subtle, even bland fish needs a bit of oomph and these robust flavours serve the trout well. For maximum flavour, season the fish half an hour before cooking and remove the fillets from the heat just before you think they are cooked through.

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • 1 shallot, finely chopped
    • 75g unsalted butter
    • 250ml dry Riesling
    • 200ml double cream
    • 70g pancetta, cubed
    • 2 chicory heads, sliced
    • Juice of ½ lemon
    • A pinch caster sugar
    • 4 trout fillets (150g each)
    • 3 tbsp plain flour
    • 4 sprigs flat-leaf parsley


    1. Cook the shallot in a saucepan with a large knob of the butter until soft and translucent. Pour in the wine and simmer until it has reduced by half. Add the cream and season with a little sea salt and white pepper. Simmer for 10–15 minutes until it has reduced enough to coat the back of a spoon, then remove from the heat.
    2. Meanwhile, heat 15g butter in a frying pan and cook the pancetta until golden – about 5 minutes. Lift out with a slotted spoon and add the chicory and lemon juice. Cook over a high heat, stirring until the chicory has wilted. Season with salt, pepper and the sugar; return the pancetta to the pan and remove from the heat.
    3. Season the trout fillets and dredge them in the flour, shaking off any excess. Heat the remaining butter in another large frying pan and cook the trout, skin-side down, for about 6–8 minutes. Allow the butter to foam gently until you can see that the fillets are half-cooked and the skin is crisp. Turn the fish over, cook briefly on the flesh side for 1 minute and lift out onto kitchen paper.
    4. Return the pan containing the chicory and pancetta to a high heat and toss to heat through. Reheat the cream sauce. Serve the trout fillets skin-side up on a pool of the sauce, with a small pile of chicory and pancetta. Garnish with the parsley.

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