Nw Trout with Mushrooms Zwtiii

Elevate your dinner table with this exquisite recipe for Northwest Trout with Mushrooms. Juicy, pan-seared trout fillets are cooked to crispy perfection and paired with a luscious mushroom cream sauce infused with white wine, garlic, and delicate thyme. This dish combines the earthy richness of cremini mushrooms with the zesty brightness of fresh lemon juice, creating a balance of flavors that's as elegant as it is comforting. Ready in just 35 minutes, this restaurant-quality meal is perfect for weeknight indulgence or special occasions. Serve this flavorful trout over a bed of fluffy mashed potatoes or alongside tender steamed vegetables for a gourmet experience in every bite!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 fillets trout fillets
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 cloves garlic cloves, minced
• 1 medium shallot, finely chopped
• 200 grams cremini mushrooms, sliced
• 125 milliliters white wine
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice
• 100 milliliters heavy cream
• 1 teaspoon fresh thyme leaves

Directions

Step 1

Pat the trout fillets dry using a paper towel. Sprinkle both sides with salt and black pepper, and set aside.

Step 2

In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Once the butter has melted and starts bubbling, place the trout fillets skin-side down into the pan.

Step 3

Cook the trout for 3-4 minutes on the skin side until crispy, then carefully flip the fillets and cook for another 2-3 minutes. Transfer the trout to a plate and cover with aluminum foil to keep warm.

Step 4

Using the same skillet, add the remaining tablespoon of butter and olive oil. Sauté the minced garlic and chopped shallot for 1-2 minutes until fragrant.

Step 5

Add the sliced cremini mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until the mushrooms are tender and golden brown.

Step 6

Pour in the white wine, and scrape the bottom of the skillet with a wooden spoon to deglaze. Allow the wine to simmer for 2-3 minutes until reduced by half.

Step 7

Stir in the heavy cream, thyme, and lemon juice, and let the mixture simmer for another 2-3 minutes until slightly thickened. Taste and adjust seasoning with salt and pepper if needed.

Step 8

Return the cooked trout fillets to the skillet and spoon the creamy mushroom sauce over them. Let the trout warm through for 1-2 minutes.

Step 9

Garnish with freshly chopped parsley and serve immediately. This dish pairs beautifully with mashed potatoes or steamed vegetables.

Nutrition Facts

Serving size	1516 grams (1516.0g)

Amount per serving	% Daily Value*
Calories	2803

Total Fat 189.90g	243%
Saturated Fat 61.00g	305%
Polyunsaturated Fat 3.40g
Cholesterol 833mg	278%
Sodium 3045mg	132%
Total Carbohydrate 22.10g	8%
Dietary Fiber 4.50g	16%
Total Sugars 9.50g
Protein 208.40g	417%

Vitamin D 5453IU	27266%
Calcium 546mg	42%
Iron 13mg	70%
Potassium 4587mg	98%

*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.

Source of Calories

Fat: 65.0%

Protein: 31.7%

Carbs: 3.4%