Trout
Pan-fried
Ingredients
- 1 trout fillet per serving (4–5 oz each), skin-on and scaled
- Bacon Fat, or other cooking fat
Prep
- Make 3-4 shallow cuts across the skin side of the trout to keep it from curling up in the pan.
Method
- Season the trout fillets lightly with salt and pepper.
- Heat the bacon fat in a 10-inch sauté pan over high heat until the fat is shimmering.
- Place the trout fillets skin-side down in the pan and cook undisturbed for at least a couple of minutes; when the fish moves easily it's ready to flip.
- Reduce heat to medium and use a spatula to gently flip to the flesh side and cook about 2 minutes, until the flesh firms slightly and turns opaque. Be careful not to overcook.
- Transfer the fillets to a rack or plate and hold warm in the oven if you have other ingredients to prepare.
With Scrambled Eggs and Mushrooms
Prep
- Preheat the oven to 200°F / 95°C for warming the trout while you complete the side dishes.
- Fry the trout as specified in the Pan-fried section above, then place it on a plate or rack in the oven.
- Prepare Scrambled Eggs as specified in the separate recipe (or just do it the way your mother taught you).
Mushrooms
Ingredients
- 2 Tbsp Butter or preferred cooking fat
- Large handful minced shallot
- Small handful minced garlic
- 1½ cups Chanterelle, Oyster Mushrooms, or your mushrooms of choice, sliced into large bite-size pieces
- Small handful fresh thyme leaves
- 1 Tbsp white wine
- Freshly squeezed lemon juice to taste
- Handful of chopped fresh parsley
Method
- In the same pan as you cooked the trout, add the cooking fat over medium heat.
- Add shallot first and the garlic a bit later; cook briefly until fragrant.
- Add mushrooms and thyme and sauté gently until moisture evaporates and mushrooms soften and begin to crisp.
- Stir in white wine, lemon juice, and parsley.
Serving
Divide the scrambled eggs between two warm plates. Top each with a trout fillet (flesh side up) and spoon the warm mushroom mixture over the top. Serve immediately.