Steelhead Trout With Leeks and Mustard Cream

• (4 ounce) steelhead trout or (4 ounce) salmon fillets6
• salt↗1 teaspoon
• fresh ground pepper↗1⁄2 teaspoon
• unsalted butter↗2 tablespoons
• dry white wine↗1⁄2 cup
• leeks↗2

  white parts only, finely chopped

• heavy cream↗1⁄4 cup
• Dijon mustard↗1 tablespoon

Step-by-step instructions

1. 1

   Liberally season the fish on both sides with salt and pepper. In a large frying pan, melt the butter over medium heat until it is foaming. Add the fish and saute for 2 minutes on each side. Transfer to a warm plate. Reduce heat to medium-low, add the wine and leeks, and saute until the leeks are soft, about 5 minutes. Stir in the cream and mustard. Add the fish to the pan, baste with the sauce, cover, and cook over medium-low heat until still translucent in the center, about 5 minutes. The fish will continue to cook through off heat. Serve topped with sauce.