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Mr. Sam

Trout à la Lumière

Trout à la Lumière, or Rainbow Trout with Buttery Lemon-Caper Cream Sauce, is a dish that marries rustic charm with refined elegance, showcasing the delicate flavor of freshwater fish elevated by a velvety, citrus-infused sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2 Servings
Course: Main Course
Cuisine: French, Mediterranean
Ingredients Method Notes

Ingredients
  

  • Trout Preparation
  • 2 Filets Rainbow Trout Skin on and 6-8 ounces each.
  • 1 Tbsp Olive Oil
  • 1 Tbsp Butter
  • Salt & Pepper Shakers To taste.
  • Sauce Preparation
  • 2 Tbsp Butter
  • 1 Tsp Garkic Crushed.
  • 1 Shallot Small and finely chopped.
  • 1/2 Cup Dry White Wine
  • 1/2 Cup Heavy Cream
  • 2 Tbsp Lemon Juice
  • 1 Tbsp Lemon Zest
  • 2 Tbsp Capers Drained.
  • Salt & Pepper Shakers To taste.
  • Parsley Garnish.

Method
 

  1. Pat fillets dry and season both sides with salt and pepper.
  2. Heat olive oil and butter in a skillet over medium-high heat.
  3. Place trout skin-side down and cook for 3–4 minutes until skin is crisp.
  4. Flip and cook another 2 minutes. Remove and keep warm.
  5. In the same skillet, melt butter over medium heat. Add garlic and shallot; sauté until fragrant and translucent. About 3 minutes.
  6. Pour in wine and simmer until reduced by half. About 4 minutes.
  7. Stir in cream, lemon juice, zest, and capers. Simmer until slightly thickened. About 2 minutes.
  8. Spoon sauce over trout fillets. Garnish with fresh parsley and a lemon wedge.

Notes

The key is to simmer gently after adding the cream so the sauce thickens slightly without curdling. You’ll know it’s ready when it coats the back of a spoon and the flavors have melded into a silky, aromatic blend.