Steelhead Trout With Leeks And Mustard Cream

• 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

1. 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.

steelhead trout, salt, fresh ground pepper, unsalted butter, white wine, leeks, heavy cream, mustard

Taken from www.food.com/recipe/steelhead-trout-with-leeks-and-mustard-cream-461116 (may not work)