Say you go trout fishing in then next few weeks and catch a few. How do you prepare the trout so that they’re not just edible but really good. The Game Department chefs recommend Trout Mornay.
Trout Mornay is a timeless recipe that can never be defeated. It’s quick, simple, and easy. Some recommend spicing up the sauce with red pepper flakes or something zesty for a little bit of kick. Serve the delicious dish warm and with a roasted side vegetable or garlic mashed potatoes.
4 Boned or dressed trout filets
2 T butter
2 T flour
1 ½ C milk
½ C grated Gruyere or Swiss cheese
½ C. parmesan cheese
S & P
Minced parsley for garnish
If desired, remove heads from trout. Melt butter and blend in flour and milk. Cook and stir over medium heat until thickened. Add cheeses, stirring constantly, until cheese melts. Season to taste. Spread half the sauce in a 9-inch square baking dish. Arrange trout on sauce and top with remaining sauce. Cover tightly with aluminum foil. Bake in a preheated 450° F. oven for 12 to 15 minutes; uncover. Serve at once, sprinkled with parsley.