Description
A vibrant, seasonal dish.
Ingredients
Scale
- 1 whole trout (Laurel Hill Trout Farm)
- 2 lb mixed mushrooms: Chanterelle, Blue Oyster, Lion’s Mane, Maitake (Bounty Beneath)
- 1 head fennel (Coldco Farm)
- ½ white onion (or ramp, shallot, red onion, or onion of any kind)
- Chives (Coldco Farm or foraged)
- 300 ml (10 oz) white wine
- 2 oz butter
- Fines herbes (Coldco Farm)
- One lemon (for its juice)
- Olive oil
- Salt and pepper
Instructions
- Ask your fishmonger to gut and clean your trout.
- Pat trout dry with paper towels, rub with olive oil, and season liberally with salt and pepper.
- Grill on a wildly hot grill until skin is crisp and the flesh is light pink.
- Over a high flame, get a skillet extremely hot. Add olive oil and mushrooms, cook until dark brown. Season, add chopped fennel and onion, and cook until fennel begins to brown. Add white wine, reduce au sec. Add butter, cook until noisette. Pour entire pan over trout on a dish with a generous lip to hold the liquid.
- Garnish with fine herbs. Squeeze a whole lemon on top and serve immediately.