In these grey, chilly days of Seattle winter, there’s something soothing about trout fried up in a cast-iron pan, topped with a warming, earthy mixture of mushrooms, shallots and sage. This dish was inspired by local chef Becky Selengut’s cookbook The Good Fish.
Melt some butter in a 9″ cast-iron skillet. Add a sliced shallot and sautee over high heat until translucent. Put your trout fillet in the pan, skin side up. Cook for two minutes, then flip and cook for another two minutes. Put into a warm oven to keep warm. Cook up your second trout fillet.
In the same pan, add a bit more butter and another chopped shallot. Saute until translucent and then add a couple of cloves of smashed garlic, and a cup to a cup and a half of sliced mushrooms. We used a foraged mixture of mushrooms. Any type of mushroom will work. Stir frequently. After the mushrooms have started to release their water, add 1/4 cup dry white wine and 1/4 cup whole sage leaves. Continue to saute until the wine has cooked off.
Plate your fish, top with the mushroom mixture, and serve with sweet winter vegetable slaw.
- 2 trout fillets
- 2 shallots
- 2 cloves garlic
- 1 1/2 cups mushrooms
- 1/4 whole sage leaves
- 1/4 cup dry white wine
- Mushroom Barley Soup with Red Potato and Kielbasa Sausage (seattlefoodshed.wordpress.com)
- Secret Recipe Club: Wild Mushroom Risotto (bewitchingkitchen.com)
- Mushroom and Roquefort Strudel (sundaysupperswithpippa.wordpress.com)