Trout In Creamy Dill Sauce
Trout in creamy dill sauce is a delightful dish featuring tender trout fillets cooked in a rich, creamy sauce infused with fresh dill. The combination of the fish's delicate flavor and the sauce's aromatic herbs creates a deliciously satisfying meal, perfect for a light lunch or dinner.
Equipment
- Large skillet
- Measuring spoons and cups
- Mixing spoon
- Knife and cutting board
- Lemon zester (optional)
Ingredients
- 4 trout fillets skin on
- Salt and black pepper to taste
- 2 tablespoons milk or olive oil, for richness
- 2 tablespoons unsalted butter
- 1 small shallot finely chopped
- 2 cloves garlic minced
- 1/4 cup dry white wine optional, for depth
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh dill chopped (or 1 tsp dried dill)
- 1 lemon zested and juiced
- Fresh parsley chopped, for garnish
Instructions
- First, season the trout fillets with salt and black pepper on both sides. In a large skillet, melt 1 tablespoon of butter over medium heat. Place the trout fillets skin-side down and cook for 3-4 minutes until the skin turns golden and crispy. Flip the fillets gently and cook for another 2-3 minutes on the other side. Set them aside on a warm plate, covering them loosely to keep them hot.
- In the same skillet, add the remaining butter. Toss in the finely chopped shallot and sauté for about 2 minutes until it’s translucent. Then, add minced garlic and cook for another 30 seconds until you can smell its wonderful aroma.
- If you're using white wine, pour it into the skillet, scraping any bits from the pan’s bottom for added flavor. Let it simmer for about a minute to cook off the alcohol. Then, pour in the heavy cream, stirring well, and let it simmer for 2-3 minutes as it thickens.
- Now, stir in the Dijon mustard and dill (fresh or dried). Add the lemon zest and juice for a bright, tangy twist. Taste the sauce and adjust salt and pepper as needed. Let it cook for another minute to let the flavors meld beautifully.
- Place the trout fillets back in the skillet, spooning some sauce over them. Let them warm up in the creamy mixture for about a minute, absorbing all those lovely flavors.
Notes
✔ For the best texture and taste keep an eye on your trout as it cooks. Overcooking can make it dry and you want it to be moist and tender in every bite.
✔ Also, if you prefer a thicker sauce, allow it to simmer for an extra minute or two before adding the trout.