Trout Recipe

[Jay Scott]

This recipe comes from my best ever brother in law Cameron Mitchell. A very nice alternative to the commonly pan fried trout! Enjoy.

 

 

Baked Sherry-Shallot Rainbow Trout with BrieYeild: 1 trout or two fillets per person

Ingredients:1 Fresh Trout {Caught on a fly}2 oz. Olive Oil3 oz Minced Shallots4 oz. Shitake Mushrooms3 oz. Cold Salted Butter4 oz Brie Cheese2 glasses Med. Body Syrah, or Light Pinot Noir

Trout:Remove gutsFilet each side of trout removing rib bones and rinse under cold water. Refrigerate

Stuffing:Get saute’ pan hot, add Olive oil and Minced Shallots, cook until shallots become clear and soft.Quickly add thinly sliced Shitake mushrooms and saute’ until mushrooms are tenderDe-glace pan of mushrooms with 2 oz Sherry and allow to gradually reduce.As liquids reduce, turn heat off, add 2 oz butter, swirl all and remove from heat, set aside.Add salt and pepper as needed.

Baking:Grease a baking panPlace single fillet of Trout, skin-down on panPlace thin sliced Brie on fillet and spread out evenlyPlace Shitake, shallot mixture lightly over brie, saving sauce for later.Place second trout fillet on top and bake, 8 min -350’Carefully with spatula, flip entire trout over onto bake pan.Remove now, upper exposed skin.Place back in oven, three-five minutesPlate and add any excess Sherry-Shallot sauce over trout and enjoy with great friends and good wine!!

Cameron Mitchell

 

 

 

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