Sam Choy's Kitchen Recipe: Trout Caprice

Sam Choy's Kitchen Recipe: Trout Caprice

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

8 pieces (2-3 oz. each) trout fillet (or mahimahi, sole, perch, or snapper)
Salt, to taste
Lemon juice
2 eggs, beaten
½ stick butter or 2 Tbsp. canola oil
2 bananas, sliced lengthwise, quartered
Mushroom sauce (recipe above)

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.