Trout Salad In White Wine Creme Fraiche Recipe
Ingredients 4 unskinned brook trout fillets 2 shallots, minced 1 T. unsalted butter 3/4 c. dry white wine 1/2 c. creme fraiche 2 tsps. worcestershire sauce 1 T. fresh lemon juice 1 large tomato, thinly sliced 2/3 cup thinly sliced peeled cucumber 1 c. sliced mushrooms 1/4 c. snipped fresh dill Preparation In a skillet just large enough to hold the trout fillets in one layer, cook the shallots in the butter over moderately low heat, stirring, until they are softened....