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Trout with a Lemon Cream Sauce
Recipe by:
Editor_Seth
Once you've cleaned and filleted it, drop your trout in a hot pan and finish it with this creamy sauce. Fastest way to cook trout.
Ready in 20 mins
Added to favorites by 8 cooks
Ingredients
Serves: 2
- 2 trout fillets
- 1 tsp olive oil
- 1/2 cup white wine
- 1/4 cup fresh-squeezed lemon juice
- 2 tbls heavy cream
- 1 tbls butter
- 1 tbls chopped fresh parsley
- 1/4 tsp salt, or to taste
- 1/4 tsp pepper, or to taste
- 1/8 tsp Worchestershire sauce
Preparation method
Prep: 10 mins | Cook: 10 mins1.
First off, know that this will be really smoky. So get the windows open or you could end up setting off your smoke alarm.
2.
Put a saute pan or skillet over high heat. While the pan is getting hot, sprinkle the trout fillets with salt and pepper.
3.
When the pan is crazy hot, put the olive oil in. Then place the fillets in the pan skin-side down. (Be gentle. If you toss them in you will kick up oil on to your thumb, which burns like hell. Not that I did this or anything. OUCH.)
4.
Let the heat do its magic. The fish will start to turn white. Give the pan a couple of shakes so the fish doesn't stick. After about three minutes, the whiteness will have creeped up near the center of the fish. Flip it over for about 30 seconds to finish it off, then slide it out of the pan onto a plate.
5.
Return the pan to the heat and add the lemon juice and white wine. Boil it down by about half.
6.
Add the cream, butter, parsley, salt, pepper, and Worchestershire sauce. Turn the heat down and cook for about two minutes, or until it's the consistency you want (note that it will thicken on the plate).
7.
Turn off the heat, pour the sauce over the fillets, and eat up.
Alternate method
You could pretty easily do just the pan sear part and the butter on a camping trip.
Last updated:
May 10 2013
Easy
Cooked this during a camping trip in my tiny motorhome (RV) - printed the recipe and cooked as instructions. It was delicious, quick, easy, and is now on my camping keeper recipe list.
Posted:
Jul 29 2010
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