Trout with Cream

Very simple dish tonight from I Know How to Cook by Ginette Mathiot, one of Phaidon’s European bibles like 1080 recipes and The Silver Spoon.  Didn’t really need to get this and wasn’t going to but then it appeared at Costco for a reasonable price.  Oh well.

I adapted this recipe for 2 rainbow trout as the recipe calls for 6 small trout.  Brown the trout on both sides in melted butter – 2 to 3 minutes each.  Remove from pan and place in oven proof dish.  Fry 125g chopped mushrooms in same pan for 5 to 10 mins and then spoon on top of fish.  Beat 2 egg tolks with 150ml of creme fraiche and pour over fish.  Bake in a 190C oven for 10 mins. 

This was quite nice but would I cook it again?  Probably not. 

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