Pan Fried Trout With Chanterelles Recipes

PAN-FRIED TROUT

Steps:

• In a wide flat dish, combine the bread crumbs, garlic, parsley, oregano, red pepper flakes, zest of 1 lemon and salt, to taste.
• In a small bowl, mix together the mustard and the juice of 1 lemon. Brush both sides of the trout with mustard mixture. Coat the fish on both sides with the seasoned bread crumbs and press firmly to adhere the crumbs to the fish.
• Preheat the oven to 250 degrees F.
• Coat a large skillet with about 1/4 to 1/2-inch of olive oil and bring to a medium-high heat. Add the fish to the pan, skin side down, and cook the fish 2/3's of the way, about 6 to 7 minutes. Carefully turn the fish over and cook the other side until the fish is brown and crispy, about 2 to 3 minutes. Remove the fish from the pan and drain on paper towels. You will probably need to work in batches to do 4 fish. After the first batch is done and dried on paper towels reserve it on a rack in a warm oven.
• When all the fish has been fried, remove the oil and any brown bits from the pan. Add the butter and remaining lemon juice and swirl to combine as the butter melts. Season with salt, to taste, and reduce by about half. Transfer the fish to a serving platter, drizzle with the butter lemon sauce and serve.
• What a fishtale!

TROUT WITH CHANTERELLES

Steps:

• If you are making more fillets that will fit in a skillet, heat the oven to 175° to keep them warm while you cook the next batch.
• Season the corn flour with salt and pepper and dust the fillets.
• Heat a cast-iron skillet over medium heat and add the bacon. Cook until the fat is rendered and the bacon is crisp, about 10 minutes. Transfer the bacon to a paper-towel-lined plate, leaving the fat in the skillet.
• Turn the heat up to medium high. When it's ready, fry two trout fillets skin side up, for about 2 minutes, then flip them over and cook for another 2 minutes, until browned. Transfer the fillets to an oven-proof dish to keep warm in the oven while you fry the remaining fillets. Keep the fillets warm in the oven while you prepare the chanterelles.
• Add some oil to the pan and when it is hot, add the chanterelles. Saute for 3-4 minutes, until they are lightly browned. Add the pine nuts and sage leaves and cook for about a minute. Add the bacon back to the pan and deglaze with the white wine or mushroom stock, scraping the pan to get all the delicious bits. Cook for another couple of minutes and adjust the seasoning if needed.
• Return the fillets to the skillet, spoon the mushroom mixture on top, and serve immediately.

PAN FRIED TROUT

Steps:

• Rinse trout fillets under cold running water, pat dry and cut in serving pieces.
• Fry bacon until crisp.
• Remove from pan and drain on paper towels.
• Set aside.
• In a bowl, beat egg.
• Stir in milk, salt and pepper.
• In a pie plate, combine flour, cornmeal, and paprika.
• Dip fish pieces in egg mixture, then coat with flour mixture.
• Fry in the reserved (hot) bacon fat until fish are golden brown, 2-3 minutes on each side.
• Drain on paper towels and garnish with bacon.