Trout Steak with Reblochon Recipe

Ingredients:

• 4 trout steaks
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1/2 cup sliced shallots
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 4 ounces of reblochon cheese
• 1/4 cup chopped fresh parsley leaves

Instructions:

1. Mix together the flour, salt, and black pepper in a shallow dish. Dredge the trout steaks in the flour mixture, shaking off any excess.
2. Heat the olive oil in a large skillet over medium-high heat. Add the trout steaks and cook for 3-4 minutes on each side until golden brown. Remove from the skillet and set aside.
3. Add the sliced shallots to the same skillet and cook for 1-2 minutes until softened. Pour in the white wine and chicken broth and bring to a simmer.
4. Add the reblochon cheese to the skillet and whisk until the cheese has melted and the sauce is smooth and creamy.
5. Return the trout steaks to the skillet and reduce heat to low. Simmer gently for 3-4 minutes or until heated through and the sauce has thickened slightly.
6. Serve the trout steaks hot, garnished with chopped parsley leaves.

Verdict:

This trout steak with reblochon recipe is a delicious and elegant main dish that will impress any dinner guest. The creamy, cheesy sauce perfectly complements the tender and flavorful trout steaks. This dish pairs well with roasted vegetables or a simple green salad.

Enjoy!