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Fettucini with Trout-Cheese Sauce


  • 4 medium skinless trout fillets
  • ¼ teaspoon salt
  • ¼ cup butter
  • ¼ cup flour
  • ½ cup dry white wine
  • 1 cup light cream
  • ½ cup freshly grated Parmesan cheese, divided
  • ¼ cup freshly grated Romano cheese
  • ¼ cup chopped green onion, including tops
  • ¼ teaspoon freshly ground black pepper
  • 1 pound spinach fettucini

Cut fillets into 1-inch strips. Sprinkle with salt. In heavy medium skillet, melt butter over medium heat. Sauté trout 4 or 5 minutes or until done. Remove and set aside.

Stir flour and add wine. Slowly blend in cream. Cook over medium heat, stirring constantly, until sauce thickens. Stir in ¼ cup Parmesan, Romano, onion and pepper. When thoroughly blended, add fish and cook just until fish is heated through.

Meanwhile, cook fettuccini according to package directions. Drain. Place on serving plates and top with sauce. Sprinkle with remaining ¼ cup Parmesan.

Contributed by Joyce Taylor  From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas