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Lemon Cream Sauce For Trout: Quick & Irresistible

Lemon Cream Sauce For
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Lemon Cream Sauce for Trout that’s quick and irresistible.

Ingredients

Scale
  • 1/2 cup white wine or vermouth
  • 1 tablespoon lemon juice
  • 1/4 cup heavy cream
  • 1 tablespoon unsalted butter
  • 2 teaspoons capers
  • 1 small shallot, finely chopped
  • 1 carrot julienned
  • 1/4 medium fennel bulb, diced
  • 1/2 cup fresh peas
  • Salt and freshly ground black pepper to taste
  • 4 to 5 small red potatoes, quartered
  • 2 teaspoons olive oil
  • 1 tablespoon heavy cream for the potatoes
  • Parsley for garnish
  • Lemon wedges
  • Toasted almond slices

Instructions

  1. Heat olive oil in a skillet over medium heat.
  2. Season the trout fillets with Italian herb mix, Spanish paprika, and a pinch of salt.
  3. Cook the seasoned trout in the skillet for about 4 minutes per side until golden brown.
  4. In the same skillet, add white wine (or vermouth), lemon juice, and shallot; cook until translucent.
  5. Stir in heavy cream, butter, capers, carrot, and diced fennel; cook until tender.
  6. Boil potatoes in salted water until fork-tender, then mix with olive oil, cream, and season.
  7. Plate the trout with the creamy vegetable mixture and red potato wedges; garnish if desired.

Notes

  • Adjust seasoning to your preference.
  • Substitute vegetables based on availability.

Nutrition

Find it online: https://keepityummy.com/lemon-cream-sauce-for-trout/

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