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4 Butterflied Rainbow Trout Fillets
Salt and pepper to taste
2 Tbsp. butter
2 green onions chopped
4 medium mushrooms sliced
2 Tbsp. flour
1 cup chicken broth
1 cup cream
1/2 cup Swiss cheese grated
1/4 cup sliced almonds
Preheat oven to 350°. Place thawed fillets in baking dish. Season. Saute onions and mushrooms in butter. Add flour, broth and cream and bring to a boil. Add cheese and melt. Pour sauce over trout and sprinkle almonds over top. Bake, uncovered, for 20 minutes or until fish flakes easily with a fork. Serves 4.
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