Pan Sauteed Filet of Trout in Shrimp Chive Cream

Pan Sauteed Filet of Trout in Shrimp Chive Cream

6 (5-8 ounce) speckled trout filets

24 (21-25 count) shrimp, peeled and deveined

3/4 cup vegetable oil

1 cup eggwash (1 egg, 1/2 cup water, 1/2 cup skim milk, blended)

1 1/2 cups seasoned flour

1/2 cup mushrooms, sliced

1/2 cup green onions, chopped

1/4 cup red bell peppers, diced

1 tbsp garlic, diced

1/4 cup dry white wine

2 cups heavy whipping cream

1/2 cup chives, finely chopped

salt and black pepper to taste


In a 10-inch heavy-bottomed sauté pan, heat oil over medium-high heat. Dip filets in eggwash and coat generously with seasoned flour. Saute filets, 3 at a time, until golden brown, approximately 3 to 5 minutes on each side. Once cooked, remove and keep warm. In the same saute pan cook mushrooms, green onions, bell peppers and garlic until vegetables are wilted, approximately 3 to 5 minutes. Add shrimp and saute until shrimp are pink and curled. Deglaze with white wine, add heavy whipping cream, bring to a low boil and cook until sauce is thickened. Add chopped chives and season to taste using salt and pepper. Place serving of chive cream sauce in the center of a serving plate, top with fish filet and garnish with four jumbo shrimp.