Trout in Cream Sauce
Delight your taste buds with this elegant yet approachable Trout in Cream Sauce, a dish that combines the delicate flavors of pan-seared trout with a luxurious garlic and herb-infused cream sauce. Perfectly golden trout fillets are nestled in a rich blend of heavy cream, dry white wine, Dijon mustard, and a burst of fresh lemon juice, all brought together with fragrant parsley and dill. With just 30 minutes from pan to plate, this recipe makes an ideal weeknight indulgence or a stunning centerpiece for a dinner party. Pair it with steamed vegetables, fluffy rice, or crusty bread to soak up every last drop of the velvety sauce. This easy-to-follow recipe is your ticket to restaurant-quality seafood at home, crafted with love and simple ingredients.
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Recipe Information
Ingredients
- 4 pieces trout fillets
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic cloves, minced
- 1 medium shallot, finely chopped
- 0.5 cups dry white wine
- 1 cups heavy cream
- 1 teaspoons Dijon mustard
- 1 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 tablespoons fresh dill, chopped
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Pat the trout fillets dry with paper towels and season with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Place the trout fillets skin-side down in the skillet and cook for 3-4 minutes, or until the skin is crispy and golden brown.
Carefully flip the fillets and cook for an additional 2-3 minutes, until the fish is opaque and flakes easily with a fork. Remove the trout from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil and butter. Reduce the heat to medium-low.
Sauté the minced garlic and chopped shallot in the skillet for 1-2 minutes, or until fragrant and softened.
Pour in the white wine, stirring to deglaze the pan and scrape up any browned bits. Let it simmer for 2-3 minutes to reduce slightly.
Stir in the heavy cream, Dijon mustard, and lemon juice. Let the sauce simmer gently for 3-4 minutes, stirring frequently, until it thickens slightly.
Add the chopped parsley and dill, and season the sauce with additional salt and black pepper to taste.
Return the trout fillets to the skillet, spooning the sauce over the fish to coat it with flavor. Heat for an additional 1-2 minutes.
Serve the trout fillets warm, topped with the creamy sauce, alongside steamed vegetables or rice for a complete meal.
Nutrition Facts
Calories |
3222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.9 g | 305% | |
| Saturated Fat | 90.2 g | 451% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 969 mg | 323% | |
| Sodium | 1872 mg | 81% | |
| Total Carbohydrate | 14.6 g | 5% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 5.2 g | ||
| Protein | 202.1 g | 404% | |
| Vitamin D | 135.7 mcg | 679% | |
| Calcium | 537 mg | 41% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 3944 mg | 84% | |
*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.
