Trout en Moutarde

This elegant French dish features tender trout fillets coated in a creamy mustard sauce, delivering a perfect balance of flavors. The dish is quick to prepare and makes for a delightful dinner that showcases the freshness of the fish.

Steps

1. Rinse the trout fillet under cold water and pat it dry with paper towels. 2. In a small bowl, mix the Dijon mustard and heavy cream until well combined. 3. Heat the olive oil in a non-stick skillet over medium heat. 4. Season the trout fillet with salt and pepper, then place it skin-side down in the skillet. 5. Cook for about 4-5 minutes, then carefully flip the fillet over. 6. Spread the mustard and cream mixture over the top of the trout and cook for another 3-4 minutes, or until the fish is cooked through and flakes easily. 7. Remove from heat, garnish with fresh parsley, and serve with a lemon wedge.

1 trout fillet (about 6 oz) 1 tablespoon Dijon mustard 1 tablespoon heavy cream 1 tablespoon olive oil Salt and pepper to taste 1 teaspoon fresh parsley, chopped (for garnish) 1 lemon wedge (for serving)