Trout with Cider Cream

3 tbsp butter
1 clove garlic minced
1/2 red onion finely diced
2 leaks, white part only, thinly sliced
2 celery stalks finely diced
2 cups of thinly sliced mushrooms
3 cups dry cider
2 bay leaves
2 lbs of Ted’s Flash-frozen Trout Fillets, skinned and cut into 1” or so pieces
1 lb uncooked large prawns, shelled
1 cup whipping cream
1/4 cup finely chopped parsley

Over medium heat saute garlic, red onion, leaks and celery in butter for about 10 minutes. Add sliced mushrooms and cook 5 minutes more. Add cider and bay leaves and bring to a simmer. At this point add salt and pepper to taste. Add trout and prawns and cook until prawns are pink and trout is flaky, about 5 minutes. Gently stir in whipping cream and simmer 3 minutes more. Very gently, so as not to break up fish, stir in parsley. Serve piping hot with crusty fresh bread with lots of butter. Yum.

Serves 6.

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