Trout Forestier For Six To 10 Lucky Persons

From The Galley Of Chef Henri Hurrier

You’ll need —

• one 16-ounce or two 8-ounce boned fresh or frozen trouts
• 4ounces of sliced mushrooms per person
• 8 ounces of fresh unsalted butter, melted
• two garlic cloves, chopped
• 1/2 yellow onion, chopped
• one teaspoon of regular or sea salt
• one teaspoon of ground black pepper
• 12 to 16 ounces of heavy cream
• one red bell pepper, diced
• 1/2 cup of flour for sauce
• one bunch of green onions; use green only, sliced thin
• one cup of Chablis
• 1/2 cup of chicken broth, sodium free
• a barbecue grill and a large skillet for the sauce

To prepare —

• first salt and pepper the fish
• place a flat pan on the grill and grease with melted butter  
• when hot, place whole trout on the tray for a cooking time of 8 to 10 minutes
•  in the skillet, pour butter
• when hot, sauté onions until soft
• add chopped garlic and mushrooms
• cook for three minutes
• add red diced bell peppers and flour
• stir until you have a fairly thick paste
• pour in the wine, stir, and add the rest of the heavy cream
• cook until nice and hot
• remove the trout, place on plate and pour sauce over the fish.

Bon appetite

P.S. And, a request from Chef Henri —

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