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Baked Trout With Caper And Mushroom Sauce

New.Wife's picture
Ingredients
  Mushrooms 4 Ounce
  Trout 4 Medium
  Margarine 1 Ounce
  Capers 1 Tablespoon
  Lemon 1 , rind grated and juiced
For the sauce
  All-purpose flour 1 Ounce
  Milk 1⁄2 Pint
  Cooked potatoes 2 Pound (For Garnish)
  Milk 1 Tablespoon (For Garnish)
  Margarine 1 Ounce (For Garnish)
  Salt To Taste (For Garnish)
  Pepper To Taste (For Garnish)
  Cocktail onions 200 Gram (For Garnish, As Needed)
Directions

GETTING READY
1) Peel and slice mushrooms thin.
2) Clean and dry trout and curve their bodies into -€˜S-€™ shape.
3) Boil potatoes.

MAKING
4) Take a baking dish and put trouts and coat them with melted margarine.
5) Add mushrooms, capers, grated lemon rind and juice. Cover the dish with a foil.
6) Bake at 350-375 degrees or gas mark 4-5 on the middle shelf for 30-40 minutes.
7) Separate mushroom and capers for later use in sauce.
8) To make sauce, in a saucepan, melt margarine and add flour. Cook until it bubbles.
9) Turn off heat and add milk. Bring to a boil and let it simmer for 2-3 minutes. Stir constantly.
10) Now, add mushroom and capers, fish liquid and heat it.
11) Mash the potatoes, add milk, margarine and season them. Cook until light and fluffy.

SERVING
12) Serve the baked fish with mushroom and caper sauce. Garnish the dish with cocktail onions and potatoes.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Caper
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Servings: 
4

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