Pan-Sautéed Trout with Polenta and Wild Mushrooms
Pan Sautéed Trout
Ingredients
1 c Flour
1 t Salt
1 ½ t Pepper
½ t Smoked paprika
4 t Butter
1 T Olive oil
Instructions
Pat filleted trout dry with paper towels. Heat a skillet.
Mix flour, salt, pepper, and smoked paprika in a large flat platter. Dredge both sides of room-temperature fish in the flour mixture so that it is covered in flour. Shake a little to remove any excess. Warm a skillet large enough for the fish to lay flat. Add olive oil and butter. When butter crackles, place the fish skin side down and cook for approximately 4 minutes. Peek underneath for golden brown color before turning. Flip and repeat. You’ll know it’s done when both sides are golden brown, and the flesh is white and flaky. Sprinkle with fresh lemon and fresh parsley. Serve hot.
Polenta With Mushrooms and Wild Mushroom Gravy
Ingredients
Gravy
3 Handfuls of wild mushrooms
1 t Olive oil
3 Cloves of Garlic
½ c Dry white wine
1 Bay leaf
½ t Fresh thyme leaves
1½ c Stock (chicken or vegetable)
1 t Butter
2 T Flour
Salt and pepper, to taste
Mushrooms
1 ½ lb Wild mushrooms (seasonal mix of chanterelle, hen of the woods), largest chopped into ½-inch pieces
4 T Fresh parsley leaves, chopped
1/4 c Olive oil (possibly a touch more)
Salt and pepper, to taste
Polenta
½ t Salt
2 c Polenta
1 t Pepper
3/4 c Freshly-grated Parmigiano cheese
2 T Butter
Instructions
Place wild mushrooms in a bowl with 1 cup warm water and let them soften for about 30 minutes. Remove the mushrooms with a slotted spoon. Save the flavorful water! Chop the mushrooms and set aside.
While the mushrooms are macerating, preheat oven to 400 degrees. On two to three rimmed metal baking trays, gently toss mushrooms with parsley, oil, salt, and pepper. Roast for 10 minutes and set aside.
Heat oil in a saucepan, and sauté garlic for a minute or two. Add wine, bay leaf, and thyme, and simmer for about 5 minutes to reduce the wine. Add chopped mushrooms, stock, and the water used to soak the mushrooms. Simmer until you have just over a cup left. Take out the bay leaf.
In a small bowl, stir butter and flour together until it forms a paste. Whisk the butter mixture into the mushroom sauce. Simmer for 3 minutes until sauce thickens. Add salt and pepper to taste. You might enjoy a peppery zing here, so be generous.
Bring 6 cups water to a boil. Add salt. Lower the heat and add the polenta, whisking as you go to remove lumps. Stirring every couple of minutes with a wooden spoon, cook 15 to 20 minutes until thick. Turn off the stove. Stir in the cheese and butter, salt, and pepper. Serve immediately with gravy and roasted mushrooms.
Photography by Adam Milliron // Food styling by Ana Kelly // Prop styling by Keith Recker
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