Pan-fried Trout with Trois Pistoles Mushroom Sauce


Serves 4
Prep time: 10 minutes
Cook time: 15 minutes



- 1 tbsp. olive oil

- 1 tbsp. butter

- 4 trout fillets, 6 oz. each

- Salt and pepper to taste

- 2 cups mushrooms, sliced thin

- 2 tbsp. shallots, chopped

- 1 cup Trois-Pistoles beer

- ½ cup demi-glace (or commercially prepared brown sauce) 



Heat oil and butter in a large pan. Season trout fillets and fry 2 to 3 minutes on each side. Remove from pan and keep warm. Add mushrooms and shallots to pan and sauté. Add beer and demi-glace and reduce to desired consistency. Season to taste and add parsley. Spoon mushroom sauce over trout fillets and serve.


Recipe : Fourquet Fourchette Restaurant,