I invented this recipe one day after having bought trout for not other reason than that I had never made trout at home before. Having no idea how to cook it, I raided the pantry and made up a recipe out of what I found. Thank God the cupboard wasn’t full of chocolate chips and curry powder. Any firm white fish or even chicken would work fine with this sauce.
2 trout filets
1 16 oz. can artichoke hearts (frozen works, too)
juice of 1/2 lemon
1 C white wine
2 tsp. Dijon mustard
6 T butter
1/2 yellow onion
Sprinkle of dill
Salt and pepper to taste
Preheat the oven to 350 F. Melt half the stick of butter and pour it into a glass baking dish wide enough to hold both filets. Lay the filets in the baking dish an turn them once to coat with butter. Sprinkle with dill. Put them in the oven while you make the sauce, about 10 minutes.
While the filets cook, melt the rest of the butter over medium heat. Add the onions and saute until soft. Add the artichoke hearts, wine and lemon juice and simmer about 2 min. Stir in the mustard until evenly blended.
Take the filets out of the oven and pour the sauce over them. Salt and pepper to taste. I like to serve this with parmesan cheese orzo and asparagus or roasted red peppers.