Sauted Rainbow Trout with Sage and Wild Mushrooms

Category: Fish & Seafood


Ingredients For Fish:
4 whole cleaned whole trout (cut into two filets per fish)
1 tbsp. vegetable oil
2 pieces of raw bacon
1 tbsp. whole butter
1 tsp. salt
1 tsp. ground black pepper
1 cup of flour

Ingredients For The Mushroom Sage Sauce:
1 tsp. fresh minced sage
1 cup sliced shitake mushrooms
1/2 cup sliced oyster mushrooms
3 tbsp. apple cider vinegar
3 tbsp. white wine
1 tbsp. whole butter
1 tbsp. extra virgin olive oil
1 tbsp. minced garlic
Pinch of sea salt or kosher salt
Pinch of ground black pepper


Preparation:This dish is prepared in two steps, first the cooking of the rainbow trout. While the rainbow trout is finishing cooking you will begin to prepare in separate saute pan the wild mushroom and sage mixture that will top the fish.Prepare The Fish:Remove the head, tail and back of the rainbow trout to leave two filets per fish. Also remove any small fins by cutting around them. Heat a large saute pan over a medium flame and add one tablespoon of 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 (salt and pepper), add one tablespoon of whole butter to the saute 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 sauted troutPrepare The Mushroom Mixture:As soon as the fish starts to cook begin to saute the mushroom mixture so they will both be done cooking near the same time. Heat a medium saute pan over a medium high flame for 1 minute. Once the pan is hot add the whole butter, olive oil and minced garlic. Saute for 30 seconds, add both the shitake and oyster mushrooms and season with a pinch of salt and pepper. While your starting to cook the mushroom take note of how the rainbow 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. Finish cooking the mushroom by adding the saute, white wine and apple cider vinegar. Cook for another minute or until the mushrooms are fully cooked and soft to the touch. Plate The Fish:Criss-coss two filets on each of the four plates. Top with the mushroom sage mixture and sprinkle with crumbled bacon. Garnish with any remaining fresh sage. Serves 4.

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