Trout And Potatoes With A Tasty Flair

This week Chef Martin Wyss and cookbook author Muriel Miura visit the show to prepare the following recipes.

This show aired originally in November 2009.

TROUT CAPRICE

For Mushroom Sauce:

* 1/2 pound mushrooms, cleaned and sliced thin
* 1/4 cup white wine
* few drops lemon juice
* 1 chicken bouillon cube or 1 scant teaspoon chicken base
* pinch white pepper
* 1 tablespoon butter or canola oil
* 1 1/2 tablespoons flour
* 1/4 cup whipping cream
* few drops Maggi seasoning
* salt and white pepper, to taste

Place mushrooms, white wine, lemon juice, chicken base and white pepper in saucepan; bring to a boil. Simmer over medium heat until mushrooms are tender and cooked through.

Remove from heat and set aside. In another saucepan, make a roux: Melt butter over low heat, whisk in flour, stirring constantly. Strain mushroom liquid into roux; bring to a boil and add cream, mushrooms and Maggi and simmer gently for a few minutes. Check seasoning; add salt and white pepper if necessary.

Set aside; keep warm.

For Fish:

* 8 pieces (2-3 ounces each) trout fillet (or mahimahi, sole, perch or snapper)
* salt, to taste
* lemon juice
* flour
* 2 eggs, beaten
* 1/2 stick butter or 2 tablespoons canola oil
* 2 bananas, sliced lengthwise, quartered
* Mushroom Sauce (recipe above) For Garnish:
* chopped parsley
* lemon wedges

Season fish fillets with salt and lemon juice. Dust with flour and dip in egg; sauté in butter or oil one to two minutes.

Place fish on mushroom sauce. Sauté bananas in 1 tablespoon butter or canola oil and place on top of fish.

For extra flavor and calories, pour a little brown butter over it, if desired.

Sprinkle with chopped parsley and garnish with lemon wedges.

ROESTI POTATOES

* 2 tablespoons canola oil
* 2 slices bacon, chopped 2 tablespoons butter 2 tablespoons chopped round onion
* 4 cups frozen hash browns (grated cooked potatoes)
* salt and pepper, to taste
* 1 teaspoon chopped parsley

Heat nonstick flat skillet; add oil, bacon and butter. When the bacon is three-quarters cooked, add onions and sauté for another minute. Add hash browns; add salt and pepper to taste and sauté for two minutes or so.

Mix and pat into round skillet. Brown evenly on both sides until crisp and golden.

Slide onto platter and sprinkle with chopped parsley.