Ingredients with Measurements:
- 4 trout fillets (skin on)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 shallots, thinly sliced
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large skillet
Step-by-step instructions:
1. Season the trout fillets with salt and pepper on both sides.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the trout fillets to the skillet, skin side down, and cook for 3-4 minutes until the skin is crispy.
4. Flip the fillets over and cook for an additional 2-3 minutes until cooked through. Remove the fillets from the skillet and set aside.
5. In the same skillet, melt the butter over medium heat.
6. Add the sliced shallots and cook for 2-3 minutes until softened.
7. Pour in the white wine and chicken broth, and bring to a simmer.
8. Cook for 5-7 minutes until the liquid has reduced by half.
9. Stir in the heavy cream and cook for an additional 2-3 minutes until the sauce has thickened.
10. Season the sauce with salt and pepper to taste.
11. Pour the sauce over the trout fillets and garnish with fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat for cooking the trout fillets
Medium heat for cooking the sauce
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 20g
Carbohydrates: 4g
Protein: 28g
Substitutions for ingredients:
- Trout fillets can be substituted with any other white fish fillets.
- Chicken broth can be substituted with vegetable broth or water.
- Heavy cream can be substituted with half-and-half or milk.
Variations:
- Add chopped garlic to the shallots for extra flavor.
- Use red wine instead of white wine for a richer sauce.
- Add capers or chopped tomatoes to the sauce for additional texture and flavor.
Tips and tricks:
- Make sure the skillet is hot before adding the trout fillets to ensure a crispy skin.
- Don't overcook the trout fillets to prevent them from becoming dry.
- Use a good quality white wine for the sauce to enhance the flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the trout fillets and sauce in a skillet over low heat until warmed through.
Presentation ideas:
Serve the trout fillets and sauce on a bed of rice or mashed potatoes for a complete meal.
Garnishes:
Fresh parsley or chopped chives
Pairings:
Serve with a side salad or steamed vegetables for a healthy meal.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Green beans with almonds
Troubleshooting advice:
- If the skin sticks to the skillet, gently loosen it with a spatula before flipping the fillets over.
- If the sauce is too thin, simmer it for a few more minutes to thicken it.
Food safety advice:
- Make sure the trout fillets are cooked to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Trout is a popular freshwater fish that is native to North America. It is often served in restaurants and is a favorite among anglers.
Flavor profiles:
The trout fillets are crispy and flavorful, while the white wine and shallot sauce is rich and creamy.
Serving suggestions:
Serve the trout fillets and sauce with a side of rice or mashed potatoes for a complete meal.
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Region: French