A delightful dish featuring tender trout fillets paired with a creamy mushroom sauce, perfect for a special dinner.
Heat the butter in a frying pan over medium heat.
Ensure the butter is melted but not browned to avoid a burnt taste.
Coat the trout fillets in seasoned flour.
Shake off excess flour to prevent clumping during cooking.
Cook the trout fillets in the pan for 4-5 minutes, turning once, until golden and cooked through. Remove and keep warm.
Cook the fillets skin-side down first for a crispy texture.
In the same pan, sauté the garlic, sage, and mushrooms until softened.
Stir frequently to prevent sticking and ensure even cooking.
Add the white wine to the pan and let it simmer until reduced by half.
Scrape the bottom of the pan to incorporate all the flavors.
Stir in the cream and simmer until the sauce thickens. Adjust seasoning with salt and pepper.
Simmer gently to prevent the cream from curdling.
Serve the trout on plates and spoon the mushroom sauce over the top. Garnish with fresh sage leaves.
Warm the plates before serving to keep the dish hot.
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