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Mustard-Crusted Trout with Lemon-Sage Sauce

Source: Casual Cuisines of the World - Country Inn
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Serves 4
This recipe calls for ruby trout, whose salmon-hued fillets are somewhat thicker than those of other varieties, but rainbow trout will work well, too. Be sure to remove the row of tiny bones from the fillets prior to cooking. The fish is delicious atop a bed of mashed potatoes.
4 ruby trout fillets with skin intact, 1/2 lb each (see note above)
1/2 teaspoon salt
1/4 teaspoon freshly cracked pepper
1/4 cup  Dijon mustard
2 cups fresh bread crumbs
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh chives
1/4 cup all-purpose  flour
6 tablespoons vegetable oil
For Sauce:
5 tablespoons unsalted butter, cut into pieces
1/3 cup) diced fresh mushrooms
3 tablespoons thinly sliced green  onions
3 tablespoons seeded and diced tomato
1 tablespoon fresh lemon juice
1 1/2 teaspoons finely chopped fresh sage
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
2/3 cup chicken stock, heated
Other necessary recipes:
Chicken Stock
Mustard-Crusted Trout with Lemon-Sage Sauce Recipe at
Trim the sides of each trout fillet to remove any fins and cut a small diagonal slice from the tail end to remove any tail fin. Cut each fillet into 2 pieces by slicing on a sharp diagonal to produce rough diamond-shaped pieces, season with the salt and pepper and then brush the flesh sides only with Dijon mustard to coat heavily.

In a food processor fitted with the metal blade or in a blender, combine the bread crumbs, parsley, basil, chives and flour. Process until the mixture is very fine and evenly green. Transfer to a baking sheet. Press the mustard-coated flesh side of the fillets into the mixture to coat completely.

In a large nonstick frying pan over medium-high heat, warm half of the vegetable oil. Working in two batches, add the fillets, coated sides down, and cook until the bread crumbs are golden brown, about 2 minutes. Turn and cook on the skin sides until the fish is opaque throughout, about 3 minutes longer. Transfer to a warmed platter and keep warm. Repeat with the remaining vegetable oil and fillets.

FOR SAUCE: Heat a frying pan over high heat. When it is hot, add 2 tablespoons of the butter and the mushrooms. Sauté briefly, then add the remaining 3 tablespoons butter, the green onions, tomato, lemon juice, sage, salt, pepper and stock. Bring to a boil and cook, stirring a few times, until the stock has reduced in volume and large heavy bubbles have formed, about 1 minute.

TO SERVE: Place 2 trout pieces on each warmed individual plate and spoon some of the sauce on the pieces. Serve immediately.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 802
Fat. Total: 50g
Fiber: 2g
Carbohydrates, Total: 32g
Sodium: 1282mg
% Cal. from Fat: 56%
Cholesterol: 173mg
Protein: 55g
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