Recipe by pammyowl
A great sauce, with wild or cultivated mushrooms, perfectly compliments the delicate flavor of Trout. For Zaar World Tour 8
Top Review by IngridH
This was really good! I'm not generally a big fan of trout, but I really enjoyed it tonight. The cooking time was spot on, which meant the the delicate fish was not overcooked- one of my usual problems with trout. The sauce was great; very simple ingredients, not fussed over, and everyone loved it. In fact, I found myself dredging my potatoes in the sauce left on the serving platter to get every last bit of goodness off of the plate. Today I used plain cremini mushrooms, but I think chanterelles would have taken it over the top. This would be good with any mild white fish- flounder, sole, tilapia fillets; the cream sauce will compliment any of them. Loved it, and will make it again! Made for ZWT8.
- 8 trout fillets, deboned and skinned
- seasoned flour, for dusting
- 6 tablespoons butter
- 1 garlic clove, chopped
- 2 teaspoons chopped fresh sage
- 12 ounces sliced fresh mushrooms
- 6 tablespoons dry white wine
- 1 cup heavy cream
- salt and pepper, to taste
Directions See How It's Made
- Melt the butter in a large frying pan. Dust the fillets with flour and gently cook in the butter for 4-5 minutes, turning once. Remove from pan and keep warm.
- Put the mushrooms, sage and garlic in the pan and saute until softened. Pour in the wine and briskly boil until the alcohol has evaporated. Pour in the cream, simmer, adjust seasonings.
- Place the cooked fish on warmed plates, spoon the sauce over the top. Garnish with fresh sage.