Steelhead Trout With Leeks and Mustard Cream

From The Winemaker Cooks by Christine Hanna

• Ready In: 30 mins
• Serves: 6

Ingredients

• 6 (4 ounce)  steelhead trout or 6 (4 ounce)  salmon fillets
• 1  teaspoon salt
• 1⁄2 teaspoon fresh ground pepper
• 2  tablespoons unsalted butter
• 1⁄2 cup dry white wine
• 2  leeks, white parts only, finely chopped
• 1⁄4 cup heavy cream
• 1  tablespoon Dijon mustard

Directions

1. Liberally season the fish on both sides with salt and pepper. In a large frying pan, melt the butter over medium heat until it is foaming. Add the fish and saute for 2 minutes on each side. Transfer to a warm plate. Reduce heat to medium-low, add the wine and leeks, and saute until the leeks are soft, about 5 minutes. Stir in the cream and mustard. Add the fish to the pan, baste with the sauce, cover, and cook over medium-low heat until still translucent in the center, about 5 minutes. The fish will continue to cook through off heat. Serve topped with sauce.