Trout in Yellow Wine and Cream Recipe

Ingredients:

• 4 trout fillets, skin removed
• 1/2 cup all-purpose flour
• 3 tablespoons butter
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Season both sides of the trout fillets with salt and pepper. Coat them lightly in flour, shaking off the excess.
2. In a large skillet over medium heat, melt the butter. Once melted, add the trout fillets and cook for 2-3 minutes each side or until golden brown. Remove from the pan and set aside.
3. Add the white wine to the same skillet and bring to a boil. Reduce the heat to low and simmer for 2-3 minutes, stirring occasionally.
4. Pour in the heavy cream and stir well until combined. Cook for another 2-3 minutes or until the sauce has thickened slightly.
5. Return the trout fillets to the skillet and spoon the sauce over them. Cook for an additional 2-3 minutes or until the fish is cooked through and the sauce is heated through.
6. Garnish with freshly chopped parsley and serve immediately.

Verdict:

Trout in yellow wine and cream is a luxurious and indulgent dish that will impress dinner guests. The combination of tender trout fillets with a velvety, creamy sauce makes this recipe a winner.

Serving Suggestions:

Serve with a crisp green salad and a side of roasted potatoes or rice to soak up the delicious sauce.