Pan-Seared Trout with Wine Sauce

Name: Pan-Seared Trout with Wine Sauce
Yield: 2
Ingredients: 2 trout fillets; 2 tablespoons of mustard; 2 tablespoons of butter or margarine; 1 tablespoon of soy sauce; 1 tablespoon of honey; 1/4 cup of white wine; 1 cup of water; 1 tablespoon of grated ginger

1
2 trout fillets
2
2 tablespoons of mustard
3
2 tablespoons of butter or margarine
4
1 tablespoon of soy sauce
5
1 tablespoon of honey
6
1/4 cup of white wine
7
1 cup of water
8
1 tablespoon of grated ginger

Ingredients

1
2 trout fillets
2
2 tablespoons of mustard
3
2 tablespoons of butter or margarine
4
1 tablespoon of soy sauce
5
1 tablespoon of honey
6
1/4 cup of white wine
7
1 cup of water
8
1 tablespoon of grated ginger

Directions

1
Thaw the trout, remove scales and wash thoroughly
2
In a large skillet, mix together mustard and 1 tablespoon of butter or margarine
3
Add soy sauce, honey, white wine, and water
4
Stir well and bring to simmering point
5
Reduce heat and cook slowly for 5 minutes
6
Add the trout fillets
7
Cover and cook for another 5 minutes or until the fish is cooked through
8
Remove the fish carefully and place on a warm plate
9
Mix grated ginger with remaining butter or margarine
10
Add to the sauce in the skillet and cook, stirring constantly, until it thickens slightly
11
Serve over the trout
12
Serves 2.