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Trout Fillets with Chai Cream Sauce

Trout Fillets with Chai Cream Sauce


  • 3 Tbsp Chai tea
  • 1 ½ cups water
  • 2 trout fillets (150-200g)
  • Salt and pepper
  • 1 Tbsp butter
  • ½ cup whipping cream
  • Fresh chives (opt.)


  1. 1

    Preheat oven to 425 °F.

  2. 2

    Bring water to boil in a pot. Add tea, lower heat and let simmer for 5 minutes.

  3. 3

    Remove from heat and let rest for 10 minutes.

  4. 4

    Butter an oven-proof dish and place the fish in it. Add salt and pepper to taste.

  5. 5

    Strain tea and pour over the fish fillets.

  6. 6

    Cook for 7 to 10 minutes in oven, depending on the thickness of the fillets.

  7. 7

    Remove from oven. Strain cooking jus and pour it in a pan. Add cream and mix well.

  8. 8

    Bring to a boil. Reduce heat to medium and let simmer, stirring constantly, until the sauce is thick enough. Pour sauce over fish and serve immediately.