Trout Fillet Land and Sea Recipe

Ingredients:

• 4 trout fillets
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1/2 cup all-purpose flour
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup white wine
• 2 cloves garlic, minced
• 1/2 onion, thinly sliced
• 1/2 cup sliced mushrooms

Directions:

1. In a small bowl, mix together flour, paprika, garlic powder, onion powder, thyme, salt, and pepper.
2. Dredge each trout fillet in the flour mixture, shaking off any excess.
3. In a large skillet, heat olive oil and butter over medium-high heat. Add trout fillets and cook for 3-5 minutes per side or until golden brown and cooked through. Remove from skillet and keep warm.
4. In the same skillet, sauté garlic, onion, and mushrooms until softened and slightly browned.
5. Add white wine to skillet and stir to deglaze the pan. Allow to cook for 1-2 minutes or until the wine is reduced by half.
6. Add chicken broth to skillet and bring to a boil. Reduce heat and simmer for 5 minutes.
7. Add heavy cream to skillet and stir to combine. Cook until heated through but do not boil.
8. Place trout fillets on serving plates and spoon sauce over each fillet. Serve immediately.

Verdict:

This dish is perfect for those who love seafood and a touch of land-based flavors. The trout fillet is coated in a flavorful spice blend and cooked to perfection, while the creamy sauce with mushrooms and white wine adds a delectable richness to the dish. Overall, the combination of the sea and land flavors makes this dish a definite crowd pleaser.

Serving Suggestions:

This dish pairs well with roasted vegetables or a side salad. Serve with a glass of white wine to complement the flavors of the dish.