Pan-fried Trout with Chanterelles. trout ... Stir in sliced chanterelles and fry three to five minutes or until softened slightly.
Cook Time15 minutesmins
Total Time15 minutesmins
Course: Entrée
Cuisine: American
Author: Jenny McGruther
Ingredients
for the trout
1tablespoonghee
4filets steelhead or rainbow trout(about 6 ounces each)
½teaspoonfine sea salt
1teaspoonground black pepper
for the chanterelles
1tablespoonghee
1small shallot(peeled and finely minced)
4ounceschanterelle mushrooms(sliced thin)
¼cupheavy cream(not ultrapasteurized)
1tablespoonchopped flat-leaf parsley
Instructions
Melt one tablespoon clarified butter in a skillet over medium heat. As the clarified butter melts, season the trout filets with one-half teaspoon unrefined sea salt and one teaspoon ground black pepper. Places the trout skin-side down in the melted butter and cook, covered, for about eight minutes or until the fish flakes easily when pierced by a fork. Keep warm while you prepare the chanterelles.
Melt remaining tablespoon clarified butter in a separate skillet over medium heat. Stir in minced shallot and fry until fragrant and translucent, about two minutes. Stir in sliced chanterelles and fry three to five minutes or until softened slightly. Pour in heavy cream and cook, stirring constantly, until the cream is thick and glossy – about two minutes. Stir in parsley and serve over trout.