Friday, March 9, 2012

Trout Recipe

Posted By Janis Putelis
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 Brie
Yeild: 1 trout or two fillets per person

1 Fresh Trout {Caught on a fly}
2 oz. Olive Oil
3 oz Minced Shallots
4 oz. Shitake Mushrooms
3 oz. Cold Salted Butter
4 oz Brie Cheese
2 glasses Med. Body Syrah, or Light Pinot Noir

Remove guts
Filet each side of trout removing rib bones and rinse under cold water. Refrigerate

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 tender
De-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.

Grease a baking pan
Place single fillet of Trout, skin-down on pan
Place thin sliced Brie on fillet and spread out evenly
Place 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 minutes
Plate and add any excess Sherry-Shallot sauce over trout and enjoy with great friends and good wine!!

Cameron Mitchell

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