Lemon Cream Sauce for Trout

Name: Lemon Cream Sauce for Trout
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 trout fillets; 2 teaspoons olive oil; 1 teaspoon Italian herb mix; 1/2 teaspoon Spanish paprika; Salt, to taste; 1/2 cup white wine, or vermouth; 1 tablespoon lemon juice; 1 small shallot, finely chopped; 1/4 cup heavy cream; 1 tablespoon unsalted butter; 2 teaspoons capers; 1 carrot, julienned; 2 tablespoons water; 1/4 medium fennel bulb, diced; 1/2 cup fresh peas; 3 tablespoons unsalted butter; 1 teaspoon olive oil; 1 tablespoon heavy cream; 4 to 5 small red potatoes, quartered into wedges; Freshly ground black pepper, to taste; Parsley, for garnish, optional; Lemon wedges, for garnish, optional; Toasted almond slices, for garnish, optional

Broiled trout with a vibrant lemon cream sauce offers a quick and elegant weeknight dinner option.

⭐ 4.4 (8 reviews) Prep: 15 minCook: 15 minTotal: 30 minYields: 2 servings

Category Tags:

Dinner Entree Lunch

Cuisine Tags:

American

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Instructions

Preheat the broiler and set the oven rack in the top position.
Cover a baking sheet with foil, brush trout fillets with olive oil, place skin-side down, and season with Italian herb mix, paprika, and salt.
Broil the trout for about 4 minutes.
Concurrently, combine wine, lemon juice, and shallots in a small pan over medium-high heat.
Reduce the liquid to about a tablespoon, then add cream and cook for an additional minute.
Remove the pan from heat and stir in butter, capers, salt, and white pepper.
Pour the finished sauce over the plated trout fillets.

Nutritional Info (per serving)

Calories: 954 kcal

Carbohydrate: 90 g

Cholesterol: 149 mg

Fiber: 12 g

Protein: 30 g

Saturated Fat: 25 g

Sodium: 499 mg

Sugar: 15 g

Fat: 49 g

Unsaturated Fat: 0 g