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Trout in Dijon Mustard Sauce

Flavor.of.Europe's picture
  Butter 1 Ounce (25 Gram, 2 Tablespoon)
  Oil 2 Tablespoon
  Shallots 4 , peeled, finely chopped
  Trout 4 Medium, cleaned, scaled, and washed
  White burgundy 1⁄4 Pint (150 Milliliter, 2/3 Cup)
  Salt To Taste
  Black pepper To Taste
  Dijon mustard 2 Tablespoon
  Cream fresh 3 Tablespoon
  Chopped chives 1⁄4 Cup (4 tbs)

Heat butter and oil in a large frying pan.
Add shallots, and saute until soft.
Lay fish on top of shallots.
Season, and add white wine.
Slowly bring to boil, and simmer for about 20 min.
turning fish once or twice.
When they are tender but not soft, transfer them to a hot serving dish, and keep warm.
Stir pan juices over a high heat until they have reduced.
Adjust seasoning, and add mustard and cream.
Gently heat for a moment (do not boil).
Pour over fish, and garnish with chives.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2104 Calories from Fat 1083

% Daily Value*

Total Fat 121 g186.6%

Saturated Fat 32.1 g160.6%

Trans Fat 0 g

Cholesterol 602.9 mg201%

Sodium 908 mg37.8%

Total Carbohydrates 28 g9.4%

Dietary Fiber 1.7 g6.9%

Sugars 0.4 g

Protein 196 g391.5%

Vitamin A 64.4% Vitamin C 36.4%

Calcium 51.6% Iron 85.4%

*Based on a 2000 Calorie diet

Trout In Dijon Mustard Sauce Recipe