Trout in Mushroom and Shrimp Sauce

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Trout seasoned with lime and grilled, under a sauce of cream reduced with shrimp, mushrooms, onion and cheese. Thirty minutes, four servings, and the sauce is made while the fish rests.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Colombian

Keyword: trout in shrimp sauce

Servings:

Calories: 728kcal

Author: Angela Giraldo

Ingredients

4 small boneless trout
½ lb mushrooms sliced
250 g shrimp peeled
¾ cup cream
A bit of milk to loosen the sauce
1 onion finely chopped
2 garlic cloves
3 tablespoons butter
2 limes
Parmesan or mozzarella cheese
Oil
Salt and pepper to taste

Instructions

Wash the trout and dry them thoroughly. Season each one with salt and pepper and squeeze the limes over them.
Cook them on a griddle or in a skillet with a little oil for 5 to 10 minutes, until the flesh has turned from translucent to opaque and comes away from the bone.
In a skillet, fry the mushrooms until they have softened and given up their water.
For the sauce, melt the butter in a skillet and soften the finely chopped onion and garlic. Add the cream, a little milk and the shrimp, and cook for about 5 minutes, stirring now and then. The shrimp are done as soon as they curl and turn opaque.
Add the mushrooms to the sauce, season with salt and pepper and stir in the parmesan or mozzarella.
Once the sauce has thickened, lay the trout on plates and spoon it over.

Notes

Dry the fish properly before it goes in the pan. Trout that still holds water steams instead of colouring and the skin sticks.

Five minutes is the outside limit for the shrimp. They cook in the time it takes them to curl and turn opaque, and past that they tighten into rubber and no amount of cream hides it.

There is no flour in this sauce. It thickens by reduction and by the cheese melting into it, so if it is still thin, give it another minute over the heat rather than reaching for a thickener.

Nutrition