Never had a recipe like this in my mind before. And the idea came after seeing the heavy cream in my refrigerator. Bought it for some Swedish meatballs, which I always used to eat when I’m at IKEA, insanely in love with it’s sauce. It’s little bit crazy if I talk about this dish, because I used to add the ingredients what I see in every corner of my kitchen. Yup, sound wired but testing recipes also works well I guess…as how I used trout fillets here, you easily can move to salmon fillets too. I know it will work more better. 

Seared trout fillets in butter, sautéed some crushed garlic and chopped sun dried tomatoes that I bought couple of months ago to make sun dried tomato pesto and never used, Used heavy cream and broth for thick sauce, some capers and fresh sage leaves, because my sage plant from balcony was waving me and saying “hello…. You can use me too …..” 

At last I was wondering and murmuring to my own self “girl your mind and hands are awesome and it create this delicious lip smacking trout fillets” and though I wanted to eat this with mashed potatoes and lingonberry jam as how IKEA served with their Swedish meatballs he said it’s wired. I still got and unopened lingonberry jam bottle I bought from IKEA, it will remain unopened forever…. 

1.I got 500g trout fillets. Wash and dry using paper towel. 

2.heat a large pan with 2-3tbs butter. Let the butter melt in low heat. Place your fillets in the pan, always skin side down and cook about a minute in medium heat. Flip to the other side and cook about a minute in medium heat. Remove all the fillets from the pan and place on a plate. 

3.into the same pan, add finely chopped 10 oil drained sun dried tomatoes, 1 crushed garlic clove and some saltless capers. Sauté everything around 2 minutes in medium heat and add 100ml veggie/fish broth/stock water. Stir well.

4.add 200ml heavy cream and give it a good stir in low heat. Add 3-4 fresh sage leaves and bring the sauce to boil.

5.once it starts to bubble, place the seared trout fillets in the sauce and simmer in low heat until fish are completely cooked and sauce is thick. 

6.i didn’t use salt, because capers are already salted and we create the sauce from broth. But if need season with salt. At last sprinkle some freshly cracked black pepper and serve with your favourite side dish. 

7.i always love to have my mashed potatoes as my side dish whenever I have some creamy sauce.