Pan Seared Trout with Bretonne Sauce

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Bretonne Sauce is a warm, French emulsion sauce similar to Hollandaise.  This is a knocked back version of the classic French sauce.  Quicker. Easier. Still fabulous.  I served with pan-fried trout, but it’s applications are endless.  

Ingredients for Sauce:

  • 2 egg yolks
  • 2 T butter 
  • 1 tsp dijon mustard
  • ½ tsp vinegar (white wine) 
  • 1 generous tablespoon of chopped herbs, a mixture of chives, parsley, chervil, tarragon and a small pinch of thyme leaves


  • Place the egg yolks in a small bowl with the mustard and vinegar and whisk to mix. 
  • Melt the butter and bring to a boil. Remove from the heat.
  • Now, in a very slow drizzle, add the hot melted butter into the eggs, whisking ALL of the time. The sauce will gradually begin to thicken. 
  • (do not add the butter more quickly as the egg yolks can only absorb so much butter to emulsify)
  • Continue until all of the melted butter has been added.
  • The sauce should be the consistency of pouring cream.  Keep warm in a glass bowl sitting in warm water. Add any chopped herbs you like just before serving!

For the Trout: 


  • Fresh caught trout fillets
  • Flour for dusting
  • Salt & pepper to season
  • 1 t of butter, softened per fillet. 
  • Olive oil 


  • Dust the fillets with flour and season with salt and pepper.  Smear each fillet, flesh side, with soft butter.  
  • Heat a large skillet over medium-high heat. Add olive oil to coat bottom.  Heat oil for a minute or two. 
  • Add 1 to 2 fillets, skin side down. Don’t overcrowd skillet!! Cook 5-7 mins.  Turn. Finish 2-3 mins on other side. Remove fish to a paper towel to drain. 
  • Can keep fillets warm in a 250-degree oven while you cook others.
  • Top with warm Bretonne sauce.