With the suggestion of my co-worker, today we are preparing panko crusted trout with a mushroom spinach cream sauce. This is a basic recipe that comes together very easily. This is yet another simple but tasty recipe.
Panko crusted trout with mushroom cream sauce
Amount Per Serving
Calories from Fat 326
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 13g
Total Carbohydrates 37g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 4 filets trout
- 1/2 cup all-purpose flour
- 2 eggs, whisked
- 1 tbsp cayenne pepper
- 1 cup panko
- 1 tbsp olive oil
- 1 garlic clove, minced
- 4 oz button mushrooms, sliced 1/4 inch thick
- 3 cups fresh baby spinach
- 1 cup heavy cream
- 1/4 cup Parmesan cheese, grated
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp cayenne pepper
- Preheat oven to 375 degrees F.
- To make the sauce, heat 1 tbsp of olive oil in a sauce pan over medium-high heat. Add the mushrooms and garlic. When the liquid from the mushrooms has almost all evaporated, add the spinach and saute for 1 minute. Add the cream, cheese, salt, pepper, and cayenne. Bring a low simmer. Remove from heat and set aside. You can make this sauce ahead of time and just reheat it before serving.
- To prepare the fish, have the flour in one tray, eggs in another, and panko mixed with cayenne pepper in the third. Dredge the fish with flour on both sides, dusting off the excess. Next, coat with the whisked eggs on both sides, making sure to get every crevice. Finally, cover the fish with the breadcrumbs. Lay on a lined baking sheet and repeat with the remaining filets.
- Bake the fish in the oven for 15 minutes or until they are golden brown. Serve with the sauce.
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**Helpful tips and common mistakes
For this recipe I used rainbow trout, also known as a salmon trout. This fresh water fish has a mild, almost nutty flavor and has very tender skin. Other options include tilapia, cod, snapper, or even salmon.
If you purchase your fish whole as I did, make sure to finish filleting them properly. Remove the head, gills, and tail. There are small bones in the flesh, but they are so small it is unnecessary to remove them. You are looking at 20 lbs of fish down below!
When breading your filets, use one hand to dredge in flour and the other to dip in the egg and coat with the breadcrumbs. It is less messy than using one hand for all three steps. I prefer panko bread crumbs as opposed to regular breadcrumbs for two reasons. The first is that, panko breadcrumbs, which are Japanese style breadcrumbs, are coarsely ground into large flakes giving the trout a crunchy, flaky coating. The second reason is because panko tend to stay crispier longer than standard breadcrumbs.
This sauce is very easy to prepare and can be made ahead of time. Mushrooms have a lot of water so make sure to evaporate as much of the liquid as you can. The trick is to not overcrowd your pan and to salt your mushrooms after they have browned. Season the sauce and taste accordingly. While the sauce is heating, keep a close eye on it because if its begins to boil, it will bubble over and create a mess on your stove. Keep your heat on low and once it begins to simmer, it’s ready.
This panko crusted trout with mushroom spinach cream sauce was surprisingly not as heavy as you would expect. A little bit of sauce goes a long way so make sure not to drench your fish with the sauce. The cayenne pepper brings a little heat to offset the creamy sauce while the panko gave the trout a beautiful crispy crust. Overall, a success!