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!
Roasted Corn Salad With Wild Rice
I love this salad. It is so flavourful, you won’t put your fork down.
- 1/2 cup wild rice, rinsed and drained well
- 4 medium corn on cob, husks and silks removed
- 1/2 cup chopped pecans, toasted
- 1/2 cup arugula, chopped
- 1/2 cup baby spinach, chopped
- 1/3 cup chopped basil
- 3 tbsp. good olive oil
- 1 large lime, juiced
- pinch of salt
- 1 avocado, halved, seeded and peeled. Cut in quarters
In a large saucepot, bring 1 1/2 cups water to the boil and stir in the rice. Reduce heat and simmer, covered, until cooked.
Coat the corn with olive oil and grill on a rack for about 7-8 minutes until charred. Turn frequently. Remove from the heat and let cool. Cut corn from the cob.
Drain the rice, stir in the corn, pecans, basil, arugula and spinach, oil, lime juice and salt. Stir to heat completely through. Remove from the heat. Divide equally among 4 lucky people. Top each serving with avocado.
Serve with Toasted brioche buns, and a chilled beverage of your own choosing.