La Vie Dansante Wines

Poached Trout with Lemon Butter Sauce – Aubade

Photo of Poached Trout

This elegant, classic trout is poached in a court-bouillon (flavored poaching liquid) of white wine, carrots, and herbs. The traditional lemon butter sauce is nicely complemented by our Audition Roussanne/Marsanne blend.


  • 3 cups water
  • 1 cup La Vie Dansante Wines Audition
  • 1/4 cup sliced carrots
  • 1 cup sliced yellow onion
  • 1 large sprig of thyme
  • 2 bay leaves
  • Juice of 1 lemon (reserve the shells)
  • 1/2 teaspoon of salt
  • 1 teaspoon of freshly ground pepper

4 trout fillets
1/2 teaspoon of salt
1 glass of Audition for drinking


  • 1/4 cup minced shallots
  • 4 lemons, peeled and quartered
  • 1 cup of La Vie Dansante Wines Audition
  • 1/8 teaspoon cayenne pepper
  • 1/4 cup heavy cream
  • 3/4 cup unsalted, cold butter cut into pieces
  • 1/8 teaspoon Tabasco Sauce
  • 1/4 teaspoon Worcestershire Sauce

TO MAKE THE COURT-BOUILLON: In a large saute pan, skillet, or fish poacher, combine all of the Court-Bouillon ingredients and bring to a boil over medium heat. Reduce the heat and simmer for 30 minutes. Remove and discard the lemon shells. Simmer gently for 10-15 minutes longer, until the liquid has been slightly reduced.

Season the fillets with the salt. Add the fillets to the court-bouillon, cover and cook until the fish flakes easily with a fork, about 10 minutes. Using a slotted spatula transfer the fish to a plate and keep warm.

Continue to simmer and reduce the court-bouillon over medium heat.

MEANWHILE, MAKE THE SAUCE: In a small non-reactive saucepan, combine the shallots, lemons, wine, salt, and cayenne. Bring to a gentle boil over medium heat and cook to reduce to a syrup. Add the cream and cook for 2 minutes, stirring a few times, then remove from the heat. Whisk in the butter, 1 tablespoon at a time, to make an emulsified sauce. Add the Tabasco and Worcestershire and whisk to blend. Strain through a fine-mesh sieve and keep warm in a tepid water bath.

To serve, place a fillet on each of 4 warmed serving plates and spoon 1/4 cup of sauce over.  Accompany this dish with parsleyed potatoes.

This recipe was adapted from Emeril Lagasse’s “Every Day’s a Party”. Photo from “”.