Oven-baked trout with New Orleans brown butter sauce

Ingredients:

• 55 g unsalted butter
• 220 g mushrooms, halved or quartered (about 3 cups)
• 1 small green bell pepper, chopped, plus extra for serving (optional)
• 1 shallot, thinly sliced
• 0.5 cups white wine
• 0.5 cups lightly salted chicken broth
• 1 tbsp Asian fish sauce
• 1/4 cup heavy cream
• 1 teaspoon cornstarch
• 1 teaspoon hot sauce, such as Tabasco, plus extra for serving
• 4 trout fillets with skin, weighing 110 g each, remove bones
• 1 lemon, sliced ​​(optional)
• 1/4 cup loosely packed fresh cilantro leaves

Preparation:

1. Position the oven rack 5 cm from the heating element and preheat the oven to grill mode.
2. Heat 2 tablespoons of butter in a heavy-bottomed skillet over medium heat. Add the mushrooms, bell pepper, shallot, 1/2 teaspoon of salt, and a pinch of freshly ground black pepper. Cook, covered, until the mushrooms release their liquid, about 4 minutes. Remove the lid and cook, stirring occasionally, until the mushrooms and onions are light golden, another 5 minutes.
3. Add the wine and simmer until it forms a glaze, about 8 minutes. Add the broth and fish sauce and simmer until reduced by half, about 4 minutes. Combine the cream and cornstarch and stir into the sauce. Simmer over low heat until the sauce thickens, about 1 minute. Add the hot sauce.
4. Place lemon slices, if using, on a rimmed baking sheet and grill until charred. Transfer to a plate.
5. Melt the remaining 2 tablespoons of butter. Place the trout skin-side up on a baking sheet and brush with melted butter. Season with salt and pepper and broil until cooked through, about 2 minutes.
6. Transfer the trout to serving plates. Drizzle with the sauce and sprinkle with cilantro and bell pepper, if using. Serve with grilled lemon wedges and hot sauce for drizzling.