Trout

with lemon parmesan sauce

INGREDIENTS

• 1 lb steel head trout
• 2 T butter
• 1 shallot, chopped
• 1 T basil, chopped
• ½ t salt
• ¼ t pepper
• ½ C Parmesan cheese, grated
• ½ C crème fraîche
• ¼ C cream
• 2 T lemon juice

PREPARATION

1. Preheat oven to 350°F.
2. Bake trout 20 min to internal temperature 140°F.
3. Melt butter in a skillet on stove. Add shallot, basil, salt and pepper.
4. Stir in crème fraîche, cream, lemon juice and Parmesan cheese. Cook over low heat until combined.
5. Serve over cooked fish.