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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.
Delicious! We used red snapper and it worked beautifully with this reicpe. The mushroom sauce is so yummy. I subbed about 1/2 t dried sage for the fresh. Easy and delicious. Made in memory of Pammyowl.
Yum, this was great! We haven't been able to get fresh sage lately, so I used dried rubbed sage. It was still delicious! What I loved even more was that it was so easy and quick to make. A keeper of a recipe... Made for Pammy's Cookathon.
Excellent elegant dish! Luckily, I have fresh sage on the window sill. This was the best trout I've ever had - no big trout fan here. For the butter, I used clarified butter, and for the cream a mix of almond cream and full fat sheep's yogurt. I'll make this again for sure. Thanks for sharing :)<br/>Made for PAC Spring 2013
This is delicious! I didn't have fresh sage, so used dried. I'm sure it would have been even better with fresh. I'll be making this recipe again....so quick and easy to make and so delicious. I just used plain white mushrooms, and was amazed at the flavor I got in the sauce. Thanks for sharing! Made for Football Tag!