My family are very fortunate to have a friend who goes trout fishing. Sometimes he palms a couple off on us to free up space (for more fishing... It's a mutually beneficial arrangement.)
So this Sunday, my Papa cooked the trout with mussels and prawns in a creamy dill sauce. He did a great job of it and it was really beautiful- so I though I'd share the recipe. As I was eating with my family, this serves the traditional four.
Trout with Mussels and Prawns
Sautee 12 button mushrooms until brown and set aside. Put one chopped shallot, some garlic and 250ml white wine in a saucepan and bring to the boil. Reduce the hat to low and add some mussels and a pack of prawns. Simmer for 4 minutes until the prawns turn pink.
Lay the 2 trout fillets in a dish and place in a preheated oven and cover with the strained juices. Sprinkle with the mushrooms. Cover with foil and bake for 10-12 minutes. Remove the fish from the oven and add the shellfish. Cover to keep warm.
To make the Beurre Manie, mash together butter and 15 g flour together to make a thick paste. To make into a sauce, pour the cooking liquid into a saucepan, adding small amounts of the beurre Manie at a time, whisking constantly. Continue until the sauce is thick and shiny.
Stir in 250ml double cream and boil until the sauce has reduced by half. Add salt and pepper to taste, then stir in the mussels and prawns and warm through. At this point my Papa added plenty of chopped dill. This kind of made the sauce, so don't forget it!
Transfer the trout to plates and top with the shellfish and sauce.
Thankyou Papa, for a lovely dinner! We had four fat little trouts in total so I'll be following up this post with another- on what to do with the leftovers... Drop back soon