Welcome to Love With Recipes! Today, we’re diving into a delectable dish that’s sure to impress: Trout Sautéed with Mushrooms. This recipe blends the delicate flavor of trout with the rich, earthy notes of mushrooms, all brought together with a touch of lime and buttery goodness. Ready in just under an hour, this meal is perfect for a quick weeknight dinner or a special occasion. Let’s get cooking!
Ingredients
- 6 trout fillets – Fresh and trimmed, these will be the star of the dish.
- 1/4 cup milk – For soaking the trout to tenderize and season.
- Salt – To taste, for seasoning the fish.
- Fresh ground black pepper – To taste, for seasoning.
- 1/3 cup all-purpose flour – For dredging the trout to create a light, crispy coating.
- 3 tablespoons unsalted butter – For sautéing and adding rich flavor.
- 6 mushrooms – Sliced, they will be sautéed to a perfect golden brown.
- 2 tablespoons fresh lime juice – Adds a zesty brightness to the dish.
- Fresh parsley – Chopped, for garnish and a touch of freshness.
Instructions
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Prepare the Trout: Start by placing the trout fillets in a shallow dish. Pour the milk over the fillets, making sure they’re well-coated. Sprinkle with salt and fresh ground black pepper. Gently turn the fillets several times to ensure they are evenly seasoned and coated with milk. Set the dish aside.
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Dredge the Trout: On a flat dish, spread out the all-purpose flour. Carefully remove each trout fillet from the milk, allowing any excess to drip off. Dredge the fillets in the flour, making sure they are fully coated. Shake off any excess flour to avoid a clumpy coating.
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Cook the Trout: Heat half of the unsalted butter (or oil if preferred) in a large nonstick frying pan over medium heat. Ensure the pan is big enough to accommodate 3 fillets at a time, placing them in a single layer. Cook the trout fillets for about 4 minutes on one side, or until they are golden brown and crisp. Flip the fillets and cook for an additional 6 to 8 minutes, or until they are fully cooked through and nicely browned. Transfer the cooked trout to a warm platter and keep them warm.
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Repeat: Use the remaining butter or oil to cook the remaining trout fillets following the same method as described above.
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Sauté the Mushrooms: In a separate frying pan, melt 1 tablespoon of unsalted butter over high heat. Add the sliced mushrooms and sprinkle with a little salt and pepper. Sauté the mushrooms, stirring frequently and shaking the pan occasionally, until all the liquid has evaporated and the mushrooms are beautifully browned.
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Assemble the Dish: Arrange the sautéed mushrooms over the warm trout fillets. Drizzle the fresh lime juice evenly over the top for a burst of citrus flavor.
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Finish with Butter: In the same frying pan used for the mushrooms, melt the remaining 2 tablespoons of unsalted butter over high heat, shaking the pan as it melts. Continue heating until the butter turns a lovely hazelnut brown, giving it a rich, nutty aroma. Pour this browned butter over the trout and mushrooms.
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Garnish and Serve: Sprinkle the dish with freshly chopped parsley for a pop of color and added freshness. Serve the trout sautéed with mushrooms immediately, and enjoy a delightful, flavorful meal.
Nutritional Information (per serving)
- Calories: 200.9
- Fat Content: 18.9 grams
- Saturated Fat Content: 8.4 grams
- Cholesterol Content: 31.9 milligrams
- Sodium Content: 9.3 milligrams
- Carbohydrate Content: 7.1 grams
- Fiber Content: 0.5 grams
- Sugar Content: 0.5 grams
- Protein Content: 2 grams
This recipe serves 6 people, making it perfect for a family meal or a small dinner gathering. Enjoy the tender, flavorful trout with perfectly browned mushrooms, all enhanced by the richness of butter and the tangy brightness of lime juice. Bon appétit! 🌟🍴🐟
