| Cuisine: American | Type: Main Course | Serves: 4 |
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Source:
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Awesome Chef Recipes |
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Attributes:
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Healthy |
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Comments:
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Serving Suggestions:
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Ingredients:
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4 whole cleaned rainbow trout, cut into 2 fillets per fish 1 tbs. vegetable oil 2 pieces raw bacon 1 tbs. whole butter 1 tsp. salt 1 tsp. ground black pepper 1 cup flour 1 tbs. fresh minced sage leaves (reserve several whole leaves for garnish) 1 cup sliced shitake mushrooms 1/2 cup sliced oyster mushrooms 3 tbs. apple cider vinegar 3 tbs. white wine 1 tbs. whole butter 1 tbs. extra virgin olive oil 1 tbs. minced garlic Pinch of kosher salt Pinch of ground black pepper |
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Instructions:
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1. First prepare the trout. While the trout is finishing cooking, you can begin to prepare the the sage and wild mushroom mixture in a separate pan. 2. Remove the head from the fish as well as the tail and backbone leaving 2 filets per fish. Remove any small visible bones. Heat a large skillet over a medium flame and add one tablespoon vegetable oil and the two pieces of raw bacon. Cook the bacon until it becomes very crisp and remove. Once the bacon has been removed, lightly dust the trout filets with seasoned flour, add one tablespoon of whole butter to the sauté pan and quickly add the fish filets flesh side down. Note that once you add the whole butter to the hot oil the butter will begin to burn, quickly adding the fish to the pan will reduce the heat and add a nice golden brown color to your trout. 3. As soon as the fish starts to cook, begin to sauté the mushroom mixture so they will both be done cooking near the same time. Heat a medium sauté pan over a medium-high flame for 1 minute. When the pan is hot, add the whole butter, olive oil and minced garlic. Sauté for 30 seconds, add both types of mushrooms and season with a pinch of salt and pepper. 4. While your starting to cook the mushrooms take note of how the trout is cooking. Once it starts to turn a nice golden brown color, flip the fish over and cook for another 90 seconds and remove. Place the fish on paper towels and reserve. 5. Finish cooking the mushrooms by adding the sage, white wine and apple cider vinegar. Cook for a minute or until the mushrooms are fully cooked and soft to the touch. 6. Crisscross two filets on each of four plates. Top with the mushroom sage mixture and sprinkle with crumbled bacon. Garnish with any remaining fresh sage. |
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Related recipes:
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None |
2005-07-29