Maplewood Train Station Restoration
Trout with a Madeira Sauce
Servings:
Ingredients:
For the Trout
2 pounds of local trout fillets
2 tbsp minced onion
1⁄4 cup unsalted butter, melted 1 tsp salt
1 tsp pepper
1 tsp paprika
Red pepper flakes, to taste
For the Madeira Sauce
1 cup beef stock
1 tbsp flour
1⁄2 cup yellow onion, diced
1 cup Madeira wine
2 ounces of shiitake mushrooms, thinly sliced
2 tbsp butter
Salt and pepper to taste
Directions:
For the Madeira Sauce
Chop onions and fry in butter. Once softened, add the mushrooms, and cook until golden brown.
Sprinkle in the flour, gradually add warmed stock and mix well. Cover, and simmer for 15 minutes.
Add the Madeira wine in the last 5 minutes of cooking.
Season with salt and pepper to taste.
For the Trout
Heat oven to 350°F. Butter a glass casserole – large enough so that the fillets aren’t crowded. Lay the fillets in a single layer in the glass casserole.
Whisk the melted butter, minced onion, salt, paprika, pepper, and red pepper flakes until well blended.
Pour the sauce evenly over the fillets and cook until fillets are flaky (8-10 minutes).
When finished, pour Madeira sauce over the fish.
This dish goes well with mashed potatoes and locally grown asparagus.
