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Trout and Mushroom in Cream

Serves 6

1/3 c Butter or Margarine (I used half the butter & substituted olive oil for other half)

˝ lb Small mushrooms (or large mushrooms sliced)

2 TBLS Finely chopped parsley

2 TBLS chiffonade fresh basil (roll basil leaves up tightly & thinly slice crosswise)

6 8-oz. Filets of Speckled Trout

All-purpose flour



2 TBLS Lemon juice

1/3 cup Whipping Cream (do not substitute "fat free" whipping cream for this will curdle)

In a wide frying pan, melt butter over med-high heat; add mushrooms and sauté, stirring frequently, until golden brown (about 5 minutes). Stir in parsley & basil, then remove pan from heat and lift mushrooms from pan with slotted spoon. Set aside and keep warm.

Coat fish with flour, salt & pepper. Return pan to medium heat. Place filets in pan, cook, turning once, until fish is lightly browned & flakes readily when prodded with a fork. For a 1-inch fish allow 10 minutes total – 5 minutes on each side.

When fish is done, remove from pan and place on platter (keep warm).

Add lemon juice and cream to pan; bring to a boil, stirring and scraping to blend with pan drippings. Add mushroom / herb mixture to sauce and remove from heat.

Place fish on individual plates and top with mushroom sauce mixture and serve.

Note: We served sauted spinach and warm French bread & a dry white wine.

Next time, I will add 3 large shrimp for each fish to topping which I will cook in the lemon/cream before adding mushrooms.