Trout In Cream Sauce Recipes

Steps:

• Preheat oven to 400 degrees.
• Wash in cold water and dry fish.
• Brush fish inside and out with lemon juice, sprinkle with salt, pepper and dill.
• Place in a lightly greased baking dish.
• Pour whipping cream over fish.
• Sprinkle fish and cream with bread crumbs.
• Bake for 15 minutes or until fish flakes easily.

Steps:

• Place trout in a greased 13-in. x 9-in. baking dish. Sprinkle with lemon juice, dill, salt and pepper. Pour cream over all. Sprinkle with bread crumbs. Bake, uncovered, at 350° for 11-15 minutes or until fish flakes easily with a fork.

Steps:

• Melt butter in a large, heavy skillet over moderate heat.
• Add shallots and cook, stirring frequently, until soft but not brown, about 5 minutes.
• Stir in parsley, chervil, thyme and tarragon.
• Add wine and mix well.
• Remove from heat.
• Sprinkle trout with salt and pepper.
• Arrange on top of herbs in skillet in a single layer, overlapping slightly if necessary.
• Cut a circle of foil large enough to fit the skillet and press it gently but firmly on top of the fish.
• Return skillet to moderate heat and simmer for about 5 minutes, or until cooked through.
• Remove fish to a platter and cover with fresh foil to keep warm.
• Bring liquid in skillet to a boil over high heat, stirring or whisking constantly.
• Cook until reduced to a thin film that barely covers bottom of pan.
• Reduce heat to moderate.
• Stir in cream and any liquid accumulated from the fish.
• Continue to cook, stirring occasionally, until thick enough to coat the whisk heavily, 5-10 minutes.
• Cover trout with sauce.

Steps:

• If it's convenient, set the serving plates to warm in a low oven (175 degrees F) as you prepare the fish.
• For the sauce, melt 1 tablespoon of the butter in a small saucepan over medium heat. Add the garlic and thyme and cook them briefly until lightly browned. Add the cream, bring it to a boil and reduce quickly by half. Add the remaining 10 tablespoons butter gradually, pat by pat, whisking until incorporated. When the sauce is smooth and thick, discard the garlic and thyme and add the chives, sherry vinegar, tarragon and salt and pepper to taste.
• Heat two large cast-iron skillets over medium-high heat. Sprinkle both sides of the fish with salt and pepper and dust the skin sides with the flour. When the pans are hot, add enough canola oil to thinly coat the bottom of each and add a fish to each pan, skin-side down. Cook until the skins turn golden brown and opaque doneness creeps into the pink flesh of the fish. You want to cook the fish nearly all the way through on the skin side. Flip the fish and transfer them to a plate to keep warm in the oven. Cook the remaining fish.
• Pour 3 to 4 tablespoons of sauce onto each warm plate, top with a trout, skin side pointing up, and serve immediately.

Steps:

• In a large skillet, melt butter over medium heat. Add garlic; cook and stir 1 minute. Stir in cream cheese until melted. Gradually add cream. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 3-5 minutes. Stir in Parmesan cheese and pepper. Serve over pasta. If desired, garnish with parsley and additional Parmesan cheese.