Trout in cream

Season the skinless trout fillets (2 pieces of 150 g each) with salt and pepper. Sprinkle with dry garlic (to taste).

Heat the pan and place the fish in without adding oil.

Fry covered for 3–5 minutes on each side until cooked through.

Transfer the fish to a plate and cover it to keep warm.

In the same pan, pour in dry white wine (60 ml), add lemon juice (0.5 tbsp), sugar-free mustard (0.5 tsp), and Italian herbs (to taste). Bring to a gentle boil and simmer for 1–2 minutes.

Add 33% cream (100 ml).

If you are not using wine, add the cream right away and include the other ingredients.

Simmer the sauce over low heat until slightly thickened for 2–3 minutes.

Return the trout fillets to the pan. Let the fish simmer in the sauce for 2–3 minutes.

Serve the fish with the creamy sauce.