Coral Trout with Mussel Sauce


  • 1 tbsp. butter
  • 1 leek, sliced
  • 3 tsp freshly crushed garlic
  • 70ml white wine
  • 100ml cream
  • 4 Coral Trout fillets
  • 1 onion, sliced
  • 300g mussel meat
  • Grated rind of 2 lemons
  • 250ml water
  • Small bunch fresh tarragon


Heat butter with sliced onion and leek and cook over low heat until vegetables are soft.

Add garlic, mussel meat and grated lemon rind and cook for a further 2 minutes, increasing the heat.

Add wine, water, cream, tarragon and cook until liquid is reduced to half.

Blend mixture in a food processor or blender.

Grill trout fillets for approximately 4 minutes each side until cooked.

Serve with sauce.

Serves 4.

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