Mushroom Sauce: ½ pound mushrooms, cleaned and sliced thin ¼ cup white wine Few drops of lemon juice 1 chicken bouillon cube or scant teaspoon chicken base Pinch of white pepper 1 Tbsp. butter or canola oil 1 ½ Tbsp. flour ¼ cup whipping cream Few drops "Maggi" seasoning Salt and white pepper, to taste
Fish: 8 pieces (2-3 oz. each) trout fillet (or mahimahi, sole, perch, or snapper) Salt, to taste Lemon juice Flour 2 eggs, beaten ½ stick butter or 2 Tbsp. canola oil 2 bananas, sliced lengthwise, quartered Mushroom sauce (recipe above)
Garnish: Chopped parsley Lemon wedges
To prepare mushroom sauce, place mushrooms, white wine, lemon juice, chicken base, and white pepper in saucepan; bring to a boil. Simmer over medium heat until mushrooms are tender and cooked through. Remove from heat and set aside. In another saucepan, make a roux; melt butter over low heat, whisk in flour, stirring constantly. Strain mushroom liquid into roux; bring to a boil and add cream, mushrooms, Maggi, and simmer gently for a few minutes. Check seasoning; add salt and white pepper if necessary. Set aside: keep warm.
For Fish: Season fish fillets with salt and lemon juice. Dust with flour and dip in egg; sauté in butter or oil 1 to 2 minutes. Place fish on mushroom sauce. Sauté bananas in 1 Tbsp. butter or canola oil and place on top of fish. For extra flavor and calories, pour a little brown butter over it if desired. Sprinkle with chopped parsley and garnish with lemon wedges.