I will start off by saying we forgot to take a picture because we ate this dish all up and then declared “hey, we didn’t take a picture”. Sorrrrry! It is delish.
- 1 lb. mushrooms
- 4 cloves garlic
- 5 sprigs of fresh thyme
- 4 – 6 oz. skin on Trout fillets
- pinch of salt
- pinch of pepper
- 2 tbsp. olive oil
- 2 tbsp. butter
Clean the mushrooms and cut in quarters. Mince the garlic cloves and strip the leaves off the thyme sprigs. With a paper towel pat the trout dry and sprinkle with the salt and pepper.
Heat the olive oil in a large non-stick skillet that has a cover until it starts to shimmer. Add the trout, skin side up, and sear until a golden colour (3 1/2-4 minutes).
Remove the fillets, skin side down, on a plate (we know it is not cooked through yet). Melt the butter in the skillet and add the mushrooms and sear, without touching, until the bottoms are well browned. Now add the garlic and thyme. Sprinkle with a touch of salt and pepper, cook stirring once or twice until the mushrooms are just tender (about 3 minutes).
Reduce the heat to a medium temperature and now return the trout skin-side down in the pan letting them nestle into the mushrooms. Cover and cook until the desired doneness (2 -5 minutes). Use a thermometer to see that it registers between 135 – 145 degrees for a medium rare cook. Longer if you want it more well done.
Serve with a crisp garden salad.
This is so yum!
