Trout With Chanterelles Recipes
TROUT WITH CHANTERELLES
I got the idea for this from Becky Selengut, author of Good Fish, who learned how to make it when she worked at La Spiga. I've changed up the flour and a couple of other ingredients in the mushroom accompaniment. Trout beautifully paired with chanterelles, bacon, pine nuts, and sage.
Provided by Tammy Circeo
Categories Dinner
Time 25m
Number Of Ingredients 8
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.
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