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Trout Mornay

A classic. We all know that go-to comfort recipe that we are certain will please the crowd. Smothered in a creamy cheese sauce and baked to flakey perfection, trout mornay is a timeless recipe that can never be defeated. It’s quick, simple, and easy. I recommend spicing up the sauce with red pepper flakes or something zesty for a little bit of kick. Serve warm with a roasted side vegetable or garlic mashed potatoes.

Serves: 4


4 boned or dressed trout (about 5 ounces each)
2 tablespoonbutter or margarine
2 tablespoonflour
1-½ cupmilk
½ cupgrated Gruyere or Swiss cheese
½ cupgrated Parmesan cheese
salt and pepper to taste
minced parsley

How to Prepare

If desired, remove heads from trout. Melt butter and blend in flour and milk. Cook and stir over medi­um heat until thickened. Add cheeses, stir ring 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.

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