Trout with Mustard Sauce
Submitted by linney
Pan-fried whole trout smothered in a creamy Dijon mustard sauce and sprinkled with briny chopped olives. A one-skillet fish dinner ready in 30 minutes.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minIf you’ve ever wondered what to do with a few whole trout, this is your answer.
Flour-dusted fish gets a golden sear, then the pan drippings become the base for a quick cream sauce spiked with Dijon mustard.
The chopped green olives scattered on top might seem unexpected, but their salty, briny bite cuts right through the richness of the sauce and wakes up the whole plate.
Squeezing a lemon wedge over everything right before you eat ties it all together.
Pro Tips
- Use a proper pancake turner. A wide, thin spatula is your best friend for flipping whole trout without tearing the skin.
- Whisk the sauce constantly. The roux is tiny (just 2 teaspoons of flour), so it thickens fast. Stop stirring and you’ll get lumps.
- Dijon is non-negotiable. Yellow mustard won’t give you the same sharp, complex flavor. Good Dijon makes this dish.
- Olives are the secret weapon. Don’t skip them. That briny pop against the creamy mustard sauce is what elevates this from good to memorable.
Ingredients
Directions
With hands, rub each trout lightly outside and in with salt and pepper.
On waxed paper, place ¼ cup flour and coat fish.
In a 12 inch skillet, over medium heat, heat salad oil.
Cook trout 12 to 15 minutes, carefully turning once with a pancake turner, until fish flakes easily when tested with a fork.
Remove trout to warm platter; keep warm.
Into drippings in skillet, stir 2 teaspoon flour until smooth.
Stir in milk and ¼ teaspoon salt.
With wire whisk, cook, stirring constantly, until mixture boils and thickens.
Stir in mustard; heat through.
Pour sauce over fish, sprinkle with chopped olives.
Garnish with lemon wedges.
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