© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: pammyowl
A great sauce, with wild or cultivated mushrooms, perfectly compliments the delicate flavor of Trout.
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
Melt the butter in a large frying pan. Dust the fillets with flour and gently cook in the butter for 4 to 5 minutes, turning once. Remove from pan and keep warm. Put the mushrooms, sage and garlic in the pan and sauté 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.