Liffey Trout With Mushroom Sauce
From pat2me 17 years ago
- 25 minutes to make
- Serves 4
The River Liffey flows through the center of Dublin and trout was fresh caught and cuppeens(tiny button mushrooms) freshly picked, wild along the way. Today the next best thing is a good grocery and a better imagination to conjure up what an experience that must have been.
Ingredients
- 4 small trout shopping list
- 6 Tbl flour shopping list
- salt and pepper shopping list
- 6 Tbl butter shopping list
- about 12 button mushrooms shopping list
- 1 C half cream and half milk shopping list
- 1 Tbl parsley shopping list
How to make it
- Clean, wash and dry trout
- Roll in 1/4 c of the flour seasoned with salt and pepper
- Fry fish in 1/4 C of butter, drain and keep hot
- Slice muchrooms and saute in same pan used for the trout. Melt remaining butter in a small saucepan; stir in remaining flour.
- Add cream and milk and season to taste
- Add mushrooms and reheat to serving temp.
- Garnish with parsly and serve sauce separately
- 4 servings
People Who Like This Dish 3
- troyshanks Nowhere, Us
- wolfpackjack Raleigh, NC
- pat2me Nashua, NH
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