To the delight of my children who adore her, my wonderful mum is currently visiting. I cooked this dish for her for a quick lunch. After long mmmhs and oohs, she, the most proper person I know (my mum won't drink from a can because "ca ne se fait pas"), took a piece of bread and sauced the plate clean. This, my dears, was worth a million compliments. Next time I will add more wine to the sauce, who knows, she may even leak the plate!
Trout filet on creamed rocket, portobello mushrooms and Spring garlic
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Recipe by: Busy:20 min, Total prep time: 20 min |
Add the mushrooms and sauté until there are almost no raw sides left; this should take about 4 minutes.
Add the white wine, reduce the heat to low and simmer for a couple of minutes.
Add the cream, piment d'espelette, lemon juice and salt, stir and cook for 2 more minutes, making sure the cream does not boil.
Reserve 4 small rocket leaves for final presentation and stir the remaining rocket into the pan. Simmer until all the leaves are wilted (about 1 minute). Take off the heat and adjust the seasoning as needed.
In a second non-stick frying pan, heat 2 tablespoons olive oil and add the fish, skin side down. Season the top side of the fillets with salt and pepper and cook on medium-high heat for 3 minutes. Lower the heat to minimum, cover the pan with a lid and cook for another 30 sec. This will allow the top side of the filets to cook without having you turn them over, which can be a bit tricky with thin fillets.
Divide the creamed mushrooms and rocket evenly at the centre of two plates, top with the fish filets skin side up and pour any remaining sauce around it. Sprinkle some ground piment d'espelette on the sauce to add lovely red dots in it and finish by adding fresh rocket leaves on top of the fish for a dazzling bistro look.
Heat two tablespoons olive oil in a large non-stick frying pan. Add the garlic and soften on medium heat for about 1 minute.
Add the mushrooms and sauté until there are almost no raw sides left; this should take about 4 minutes.
Add the white wine, reduce the heat to low and simmer for a couple of minutes.
Add the cream, piment d’espelette, lemon juice and salt, stir and cook for 2 more minutes, making sure the cream does not boil.
Reserve 4 small rocket leaves for final presentation and stir the remaining rocket into the pan. Simmer until all the leaves are wilted (about 1 minute). Take off the heat and adjust the seasoning as needed.
In a second non-stick frying pan, heat 2 tablespoons olive oil and add the fish, skin side down. Season the top side of the fillets with salt and pepper and cook on medium-high heat for 3 minutes. Lower the heat to minimum, cover the pan with a lid and cook for another 30 sec. This will allow the top side of the filets to cook without having you turn them over, which can be a bit tricky with thin fillets.
Divide the creamed mushrooms and rocket evenly at the centre of two plates, top with the fish filets skin side up and pour any remaining sauce around it. Sprinkle some ground piment d’espelette on the sauce to add lovely red dots in it and finish by adding fresh rocket leaves on top of the fish for a dazzling bistro look.
Ingredients
3 tablespoons olive oil
1/2 Spring garlic, chopped
2 portobello mushrooms, finely sliced
50 mL dry white wine
150 mL half-fat creme fraiche
1/4 teaspoon piment d'espelette
Juice of 1/2 lemon
150 g rocket, washed
2 trout filets
Salt and pepper
3 tablespoons olive oil
1/2 Spring garlic, chopped
2 portobello mushrooms, finely sliced
50 mL dry white wine
150 mL half-fat creme fraiche
1/4 teaspoon piment d'espelette
Juice of 1/2 lemon
150 g rocket, washed
2 trout filets
Salt and pepper
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