Firstly I’d like to say to all my healthy food loving followers something my lovely old gran used to say
“a little of what you fancy does you good”.
This sauce has plenty of cream and butter but as long as you don’t eat like this every day then occasionally this is a lovely thing.
I've used baby chestnut mushrooms for this but any mushrooms of your choice will do.
Of course any fish of your choice will do, but I’ve used my all time favourite Rainbow Trout,
Rainbow Trout in Mushroom and Madeira Sauce
You will need
1 – Whole Rainbow Trout (cleaned)
70 Gm – Butter
100 Ml – Madeira
100 Ml – Double Cream
100 ML – Chicken Stock
150 Gm – Baby Chestnut Mushrooms
A little olive oil
Gently pan fry the trout on each side in a little oil until cooked through, if you haven’t a pan big enough then cut it in half or you can cook it in the oven.
Quarter the mushrooms but save some whole just for presentation.
Melt the butter in a pan with a little olive oil.
Keeping the pan on a fairly high heat put the quartered mushrooms in, you will get maximum flavour out of them if you don’t touch them so just place them into the butter and leave them to cook for about 5 minutes.
Then add the Madeira and cook until it has reduced by half, also you can add the whole mushrooms that you kept back.
After it has reduced take the pan off the heat for a minute then add the cream, mix well then back on the heat and add the stock.
Season to taste then keep on a fairly high heat until it has reduced by half.
Take the skin off the trout, carefully remove the fillets and serve with the sauce over.