Pronounced poh-shoze (or near to it), this is a relatively easy Burgundian dish to make. It is traditionally made using a small selection of different freshwater fish, including trout, cooked on the bone. Salmon is a good alternative if trout have refused to be lured to your net.

It is delicious to share with croutons, and a decent bottle of white wine.

So, speaking of croutons, first pre-make these. Slice thin rounds off a baguette, brush with a little olive oil to which a clove of crushed garlic has been added, and bake until crisp.

Ingredients

2 boneless trout fillets, cut into portions
20g butter and a drizzle of olive oil
1 small onion, diced
2 garlic cloves, crushed
2 celery sticks, diced
1 carrot, diced
½ a glass of white wine
2 medium potatoes peeled and diced (around 400g)
2 bay leaves and a small clump or fresh thyme tied together with string.

500ml stock plus 200 water, this can be fish or vegetable stock, purchased or homemade. You can use flavouring cubes, or if you’re keen, make a fresh trout stock (recipe below)

‘Beurre Manie’ to thicken sauce; 20g butter kneaded with 12g Flour
Salt and white pepper for seasoning
An extra knob of butter to cook trout
Some roughly chopped parsley to finish

Method

Put the butter and oil into a shallow saucepan that can be covered. Heat, then add the
onion. garlic, carrots and celery. Cover and braise on a steady heat for five minutes, stirring
occasionally.

Take the lid off, add wine, cook for a minute or so, then add potatoes, stock, and
herbs with little salt and pepper, Simmer uncovered until the vegetables are cooked, then stir in the kneaded butter and flour, a little bit at a time to thicken your sauce. Check seasoning.

Season the trout fillets with salt and pepper. Heat a fry pan, add the extra butter and cook
the fillets – no more than a minute on each side. Pour over the vegetables and sauce.

Serve onto warmed plates, sprinkle over some parsley and place on a crouton or two.

Pour the wine, and enjoy!

Simple Trout Stock

Fillet your trout and keep the carcass, head included. Wash and clean well

Put a couple of cups of chopped vegetables such as, onion, celery and carrots into a
saucepan (these can be offcuts from the vegetables in the recipe) add a few sprigs of thyme
and a bay leaf.

Place the vegetables and herbs into a saucepan with a little oil or butter, place the fish
carcass on top.

Cook covered over a gentle heat and braise for 5 minutes or until the mix is steaming and
cooking.

Take off saucepan lid, add 1.5 litres cold water, bring to boil, skim and simmer for 30
minutes, strain and use as required or cool and freeze until required.

Visual recipe