Palace Trout
Ingredients
- 3 lb. trout fillets ⓘ
- 1 Tbsp. butter ⓘ
- 1/3 c. milk ⓘ
- 1/3 c. water ⓘ
- 3 bay leaves ⓘ
- 4 c. cooked angel hair pasta ⓘ
- 1/2 c. butter ⓘ
- 3/4 lb. sliced mushrooms ⓘ
- 2 tsp. minced garlic ⓘ
- 4 chopped green onions ⓘ
- 1/4 lb. cooked shrimp ⓘ
- 1/4 lb. cooked lobster ⓘ
- 2 Tbsp. flour ⓘ
- 1 c. milk ⓘ
- 1 c. heavy cream ⓘ
Instructions
- Melt 1 tablespoon butter in nonstick skillet.
- Add trout fillets side by side.
- Add just enough milk and water to come halfway up trout.
- Sprinkle with salt and pepper.
- Add bay leaves. Cover and heat to boiling.
- Reduce heat and cook for 15 minutes. Remove from heat.
- Reserve liquid.
- Discard bay leaves.
- Place trout on bed of hot angel hair pasta.
- In medium skillet, melt 1/2 cup butter and saut mushrooms and garlic for 5 minutes.
- Add green onions and cook for additional 5 minutes.
- Add shrimp and lobster; heat thoroughly, stirring constantly.
- Sprinkle with flour and cook for 2 minutes.
- Gradually add remaining milk, cream and reduced poaching liquid and simmer 10 minutes.
- Season with salt and pepper.
- Pour sauce around edges of fish and sprinkle with Parmesan cheese and paprika.
- Serve hot.
Nutrition & Diet Analysis (per serving)
901
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).