Fish (trout) in Lemon-Butter Cream Sauce
(from cokerlj’s recipe box)
I came up with this on my own and wanted to document how I did it. It was amazing!! I Serve over my Rice Pilaf recipe also in this book.
Source: Linda Coker
Categories: Fish
Ingredients
- Fish:
- 2 medium to large trout filets
- Cajun seasoning
- salt
- flour
- olive oil
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- Sauce:
- 1 cup white wine
- 1/2 stick salted real butter
- 1/2 stick unsalted real butter
- 1 teaspoon lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1 tablespoon chopped fresh parsley
- 1 small clove garlic thinly sliced
- 1/4 to 1/3 cup cream
Directions
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First I fixed my sides: I got my water started for my Rice Pilaf using recipe also in this book. Cook according to directions.
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Now for fish: Check filets for fine bones. Season fish with light sprinkle of Cajun seasoning and a little salt. Dredge in flour.
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In a non-stick skillet add just a little olive oil, maybe 1/4 inch at most, in the bottom of pan. Cook fish a couple minutes on each side, flipping twice so each side ends up getting about 4 minutes of cooking time.
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Fish will be flaky when done. Remove from pan and place on platter on stove.
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Lemon-Butter Cream Sauce: Add wine, lemon juice, Worcestershire to the drippings in the pan. Bring to a boil and add both butters. Toss in parsley and sliced garlic. Cook until slightly reduced. Turn burner on low and slowly whisk in heavy cream. Simmer, whisking until all is well blended, about 3-4 minutes. Pour into a small deep sided container with a small dipper to serve.
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Serving: We put the rice on plate, spooned over the cooked vegetables. Added a trout filet to the top and spooned over the lemon butter cream sauce.
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Man was it good!!!