Steelhead Trout With Leeks And Mustard Cream - cooking recipe

Ingredients

6 (4 ounce) steelhead trout or (4 ounce) salmon fillets
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 tablespoons unsalted butter
1/2 cup dry white wine
2 leeks, white parts only, finely chopped
1/4 cup heavy cream
1 tablespoon Dijon mustard

Preparation

Liberally season the fish on both sides with salt and pepper. In a large frying pan, melt the butter over medium heat until it is foaming. Add the fish and saute for 2 minutes on each side. Transfer to a warm plate. Reduce heat to medium-low, add the wine and leeks, and saute until the leeks are soft, about 5 minutes. Stir in the cream and mustard. Add the fish to the pan, baste with the sauce, cover, and cook over medium-low heat until still translucent in the center, about 5 minutes. The fish will continue to cook through off heat. Serve topped with sauce.