The Recipes

Butter and Wine Cooked Trout

I was in the mood for something traditional tonight, so I consulted my copy of Julia Child's "Mastering the Art of French Cooking."  I didn't follow her recipe exactly, but it did give me just the inspiration I needed.  With the addition of a little butter, this is decadent and light at the same time.


Butter and Wine Cooked Trout


- 1 trout filet

- 1/4 shallot, sliced

- 1 T. butter

- 1/3 lemon

- 4 mushrooms, wiped clean and sliced

- 6 green beans, trimmed

- salt

- pepper

- olive oil

- 1 T. parsley, torn

Preheat the oven to 350 degrees.

Bring a small pot of water to a boil.  Season the water with salt and add the green beans.  Cook for 2 minutes, then transfer to a bowl of ice water.  Once cool, drain the beans.  

Add the butter and a drizzle of olive oil to a pan.  Scatter in the shallots.  Season the fish with salt and pepper and lay it on top.  Scatter the green beans around the fish.  Cook for 2 minutes on the stove, add the wine, and then transfer to the oven for 5-6 minutes.

Remove the pan, making sure the fish is opaque and cooked through.  Plate the green beans, shallots and fish.

Return the pan to the stove and add the mushrooms.  Let them brown and cook for 4-5 minutes and spoon the sauce over the fish.  Squeeze the lemon over the plate and garnish with the parsley.