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Trout Caprice

Trout Caprice

Mushroom Sauce:

    ½ pound mushrooms, cleaned and sliced thin
    ¼ cup white wine
    Few drops of lemon juice
    1 chicken bouillon cube or scant teaspoon chicken base
    Pinch of white pepper
    1 Tbsp. butter or canola oil
    1 ½ Tbsp. flour
    ¼ cup whipping cream
    Few drops “Maggi” seasoning
    Salt and white pepper, to taste


    8 pieces (2-3 oz. each) trout fillet (or mahimahi, sole, perch, or snapper)
    Salt, to taste
    Lemon juice
    2 eggs, beaten
    ½ stick butter or 2 Tbsp. canola oil
    2 bananas, sliced lengthwise, quartered
    Mushroom sauce (recipe above)


    Chopped parsley
    Lemon wedges

To prepare mushroom sauce, place mushrooms, white wine, lemon juice, chicken base, and white pepper in saucepan; bring to a boil.  Simmer over medium heat until mushrooms are tender and cooked through.  Remove from heat and set aside.  In another saucepan, make a roux; melt butter over low heat, whisk in flour, stirring constantly.  Strain mushroom liquid into roux; bring to a boil and add cream, mushrooms, Maggi, and simmer gently for a few minutes. Check seasoning; add salt and white pepper if necessary.  Set aside: keep warm.

For Fish:

Season fish fillets with salt and lemon juice.  Dust with flour and dip in egg; sauté in butter or oil 1 to 2 minutes.  Place fish on mushroom sauce.  Sauté bananas in 1 Tbsp. butter or canola oil and place on top of fish.  For extra flavor and calories, pour a little brown butter over it if desired.  Sprinkle with chopped parsley and garnish with lemon wedges.


Roesti Potatoes

Roesti Potatoes
2 Tbsp. canola oil2 slices bacon, chopped
2 Tbsp. butter
2 Tbsp. round onion, chopped
4 cups frozen hash browns (grated cooked potatoes)
Salt and pepper, to taste
1 tsp. parsley, chopped

Heat non-stick flat skillet; add oil, bacon and butter.  When the bacon is ¾ cooked, add onions and sauté for another minute.  Add hash browns; add salt and pepper to taste and sauté for 2 minutes or so.  Mix and pat into round skillet.  Brown evenly on both sides until crisp and golden.  Slide onto platter and sprinkle with chopped parsley.