Fillets of Brook Trout with Mushroom Sauce

Fillets of brook trout are the entrée for this simple family meal. For the mousse appetizer, buy plump odorless chicken livers. To avoid any bitter taste, the cook recommends not cutting into the livers before sautéing them.

ASSEMBLE THESE SUPPLIES:

2 lemons

8 fillets of brook trout, rainbow trout, or perch

1 cup flour

2 teaspoons salt

1 teaspoon freshly ground pepper

1 teaspoon fresh thyme, or pinch of dried 

4 tablespoons unsalted butter

Mushroom sauce

STEPS IN PREPARATION

Preheat oven to 200 degrees. Juice 2 lemons and strain out pits. Wipe fish fillets with damp paper towels and arrange in single layer in baking pan. Pour lemon juice over fish. Set aside. On sheet of foil, combine flour, salt, pepper, and thyme. In large heavy-gauge skillet used for livers, heat 2 table­spoons butter over medium heat until lightly browned. While butter is browning, dredge 4 fillets in flour mixture. Fry fillets until golden brown, about 2 minutes on each side. Using slotted spatula, remove from pan and drain on paper towels. Transfer fillets to 2 dinner plates and keep warm in oven. Repeat process for remaining fillets. When ready to serve, remove plates from oven and spoon sauce over fish.

For Mushroom Sauce:

ASSEMBLE THESE SUPPLIES:

1 pound small white mushrooms

1 clove garlic

3 tablespoons unsalted butter

1 cup dry white wine

1 cup heavy cream

Salt and freshly ground pepper

STEPS IN PREPARATION

Wipe mushrooms clean with damp paper towels. Trim off stems and cut lengthwise into thin slices. Peel garlic and crush with flat side of chef's knife.In medium-size saucepan, melt butter over medium heat. Add garlic and sauté, stirring, 1 minute. Remove garlic and discard. Add mushrooms and cook, stirring, until liquid has almost evaporated, about 10 minutes. Raise heat to medium-high. Add wine and cook, stir­ring occasionally, until reduced by half, about 5 minutes. Remove pan from heat and set aside. Add heavy cream and cook, stirring, over medium heat until sauce has thickened slightly, 3 to 4 minutes. Do not boil. Season with salt and freshly ground pepper to taste. Keep warm over very low heat until ready to use.