Trout in a Creamy Mushroom Sauce

Ingredients

Trout (fillet) 600 g

Mushrooms 250 g

Onion 1

33% Cream 200 ml

Water 400 ml

Flour 2 tbsp

Vegetable oil

Nutmeg 1 tsp

Cinnamon 1/2 tsp

Salt to taste

Gouda Cheese 150 g

Parmesan Cheese 6 tbsp

Green Onions 1 bunch

Cut the fish fillet into steaks. Season with salt and pepper, and fry in a small amount of vegetable oil on both sides. Place the steaks in a non-stick baking dish.

Slice the mushrooms and finely chop the onion. Fry the onion in vegetable oil until translucent. Add the mushrooms, season with salt, and fry until all the liquid has evaporated. 

Separately, fry the flour in a dry frying pan until light brown. Gradually add water, stirring constantly, until all lumps are removed. Then add the cream and spices, cook for 2 minutes, then add the mushrooms, and cook until the sauce thickens. Pour the sauce over the steaks.

Sprinkle with grated cheese and bake in the oven until done, about 25-30 minutes. The steaks are done when the crust is golden brown. Let cool for 10 minutes. Sprinkle with grated Parmesan cheese.

Enjoy!