Trout a la Crème
In a large pot of lightly boiling salted water, add your fish and simmer for 5 minutes. Remove and drain.
In a stew pan (Deep frying pan) on LOW heat, place your fish in with the Cream, salt, pepper, mace, nutmeg, and zest. Bring to light boil and simmer covered for 10 minutes. Remove fish onto dish to keep warm. Mix arrowroot and water to make a paste, and then add milk and blend. Make cream sauce by adding the milk/arrowroot mixture. As it thickens, add the lemon juice, but whisk vigorously as you add the juice to prevent curdling of the milk.
Pour sauce over fish and serve.
Notes: If using pre-grated nutmeg, double amount. Mace is the outer shell of the nutmeg, so when grating fresh nutmeg, you will get enough mace for the recipe.
If using thin boneless filets, cut time in half and check after stewing if more cooking is required.
Serving suggestions: I would add a bit of fresh dill, and serve with Steamed Asparagus with Hollandaise sauce. (Basically, the crème sauce is a type of Hollandaise.)
So good, your cat will come back for 6ths!
Recipe Variation by John Langbein