Fillet Of Steelhead Bonne Femme
Description
This elegant dish features tender steelhead trout fillets served atop a rich, velvety sauce bourguignonne-style base, enriched with butter, shallots, and earthy mushrooms. The addition of fresh tarragon and thyme provides a sophisticated herbal note that complements the delicate fish. Perfect for a romantic dinner or a special weeknight treat, this recipe balances comfort with culinary tradition. The sauce is smooth and luxurious, coating the flaky fish beautifully. Serve with simple cucumber and lemon slices for a refreshing contrast to the richness.Ingredients
Directions
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Pat the steelhead trout fillets dry and season lightly with salt and pepper.
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In a large skillet, melt 2 tablespoons of butter over medium-high heat.
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Sear the trout fillets skin-side down for 3-4 minutes until crisp, then flip and cook for another 2-3 minutes until just opaque. Remove from pan and set aside.
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In the same skillet, melt the remaining 2 tablespoons of butter over medium heat.
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Add the sliced shallots and mushrooms, sauting until the mushrooms are browned and tender, about 5-7 minutes.
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Sprinkle the flour over the mushroom mixture and cook for 1 minute, stirring constantly to form a roux.
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Whisk in the water and milk gradually to prevent lumps, then add the bouquet garni, thyme, and tarragon.
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Simmer the sauce gently for 5-7 minutes until thickened enough to coat the back of a spoon.
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Remove the bouquet garni. Taste and adjust seasoning with additional salt and pepper if needed.
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Spoon the warm mushroom sauce onto plates and top with the seared trout fillets.
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Serve immediately, garnished with cucumber and lemon slices on the side.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 719.6kcal
- % Daily Value *
- Total Fat 37.7g59%
- Saturated Fat 18.9g95%
- Cholesterol 142.4mg48%
- Sodium 148.8mg7%
- Total Carbohydrate 102.2g35%
- Dietary Fiber 37.7g151%
- Sugars 6.0g
- Protein 23.9g48%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The title "Bonne Femme" traditionally refers to a sauce made with mushrooms, shallots, and tarragon. This recipe incorporates those classic elements.
If you prefer a richer sauce, you can stir in a dollop of Hollandaise sauce at the very end of cooking, but do not boil it after adding Hollandaise or it may break.
Steelhead trout is similar to salmon but milder. If unavailable, you can substitute with regular trout, salmon, or even a white fish like cod, though cooking times may vary slightly.
For best results, use fresh thyme and tarragon if available. Dried herbs can be used but add them earlier in the cooking process to allow them to rehydrate.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove to avoid overcooking the fish.
