Nw Trout with Mushrooms Zwtiii
Elevate your dinner table with this exquisite recipe for Northwest Trout with Mushrooms. Juicy, pan-seared trout fillets are cooked to crispy perfection and paired with a luscious mushroom cream sauce infused with white wine, garlic, and delicate thyme. This dish combines the earthy richness of cremini mushrooms with the zesty brightness of fresh lemon juice, creating a balance of flavors that's as elegant as it is comforting. Ready in just 35 minutes, this restaurant-quality meal is perfect for weeknight indulgence or special occasions. Serve this flavorful trout over a bed of fluffy mashed potatoes or alongside tender steamed vegetables for a gourmet experience in every bite!
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Recipe Information
Ingredients
- 4 fillets trout fillets
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cloves garlic cloves, minced
- 1 medium shallot, finely chopped
- 200 grams cremini mushrooms, sliced
- 125 milliliters white wine
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 100 milliliters heavy cream
- 1 teaspoon fresh thyme leaves
Instructions
Pat the trout fillets dry using a paper towel. Sprinkle both sides with salt and black pepper, and set aside.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Once the butter has melted and starts bubbling, place the trout fillets skin-side down into the pan.
Cook the trout for 3-4 minutes on the skin side until crispy, then carefully flip the fillets and cook for another 2-3 minutes. Transfer the trout to a plate and cover with aluminum foil to keep warm.
Using the same skillet, add the remaining tablespoon of butter and olive oil. Sauté the minced garlic and chopped shallot for 1-2 minutes until fragrant.
Add the sliced cremini mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until the mushrooms are tender and golden brown.
Pour in the white wine, and scrape the bottom of the skillet with a wooden spoon to deglaze. Allow the wine to simmer for 2-3 minutes until reduced by half.
Stir in the heavy cream, thyme, and lemon juice, and let the mixture simmer for another 2-3 minutes until slightly thickened. Taste and adjust seasoning with salt and pepper if needed.
Return the cooked trout fillets to the skillet and spoon the creamy mushroom sauce over them. Let the trout warm through for 1-2 minutes.
Garnish with freshly chopped parsley and serve immediately. This dish pairs beautifully with mashed potatoes or steamed vegetables.
Nutrition Facts
Calories |
529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 13.3 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 624 mg | 27% | |
| Total Carbohydrate | 5.8 g | 2% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 2.3 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 15.2 mcg | 76% | |
| Calcium | 49 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 782 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
