Pan Fried Rainbow Trout with Cremini Mushroom Sauce and Fettuccine

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Pan Fried Rainbow Trout with Cremini Mushroom Sauce and Fettuccine

  • Author: The Purepac Kitchen!


Units Scale
  • Tbsp. extra-virgin olive oil
  • 2 Tbsp garlic butter
  • 1 lbs cremini mushroom
  • Splash of white wine
  • Kosher salt
  • 1 lb. Fettuccine
  • 1/2 cup heavy cream
  • 1/3 cup finely chopped parsley
  • Zest and juice of 1/2 lemon
  • 1/2 oz. Parmesan, finely grated (about 1/2 cup), plus more for serving
  • Freshly ground black pepper


  • Start by scoring the skin on your filets diagonally and season both sides with salt and pepper to taste. 
  • Heat olive oil in a pan over medium-high heat. 
  • Put filets on the pan flesh side down and cook for 5 minutes on each side. 
  • While the fish is cooking, heat 2 tablespoons of olive oil in a pan, add mushrooms and garlic butter. 
  • Let cook, stirring frequently until butter has melted and mushrooms are coated. 
  • Add a splash of white wine and salt. 
  • Allow wine to reduce for 2 minutes and then add heavy cream and pepper. 
  • Let the sauce thicken, stirring frequently. 
  • Add parmesan and let the sauce continue to thicken. 
  • Thin the sauce with a little bit of pasta water and then add your fettuccine to the sauce. 
  • Stir gently to coat pasta. 
  • Plate in a bowl with the cooked rainbow trout on top. 
  • Garnish with parmesan cheese, parsley, lemon zest and juice and freshly ground pepper.