Trout with cream

Posted: March 14, 2010 by nietize in Fish, French, Trout
Tags: ,

From I Know How to Cook – Ginette Mathiot

Serves 6


125g butter
6 small trout, cleaned
250g mushrooms finely chopped
150ml creme fraiche
2 egg yolks

Preheat the oven to 200 degrees. Melt half the butter in a large frying pan and fry the trout over a medium heat until browned, about 2-3 minutes each side. Transfer carefully to an ovenproof dish. Fry the mushrooms in the same pan for 5-10 minutes, then cover the fish with them. Beat the creme fraiche and egg yolks together in a bowl. Coat the fish and mushrooms with the mixture and bake for 10 minutes.


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