Fried Trout with Lobster Mushroom - Printable Version +- Cuisine at home Forums (https://www.forums.cuisineathome.com) +-- Thread: Fried Trout with Lobster Mushroom (/showthread.php?tid=40186)

Fried Trout with Lobster Mushroom - cjs - 10-07-2007 Oh, this was good and not as rich as the other two uses for the lobster 'shrooms!! Fried Trout with Lobster Mushroom Ragout Serving Size : 4 4 trout, headed, gutted and boned. Skin scored and cut into 4-5 oz triangles 2 large eggs, slightly beaten, with 1 T. water Flour to dredge the fish, seasoned with salt & pepper 2 T. Butter 1 T. Vegetable oil 4 ears fresh corn, shucked, slik removed and cut off the cob 1 small leek, white part and the light green, cleaned and chopped 5 ounces lobster mushrrom, sliced 1 medium heirloom tomato, chopped 2 T. butter 1 T. white truffle oil 1 T. fresh chives, minced Dip the trout in egg wash then dredge with flour. Heat 2 T. butter in a heavy skillet over medium heat; lay the trout in flesh side down. Fry until golden brown; turn over and continue until 2nd side is golden brown. Remove to a platter and keep warm in oven. In a separate skillet, add 2 T. butter and melt over medium heat. Add mushrooms and saute until juices release and cook away. Add leeks, corn, and tomato and continue to saute. When corn is cooked, 2-3 minutes, add the chives, truffle oil and season with salt and pepper. Serve the trout topped with the corn ragout. Garnish with additional chives. Re: Fried Trout with Lobster Mushroom - Roxanne 21 - 10-07-2007 Now doesn't that LOOK to die for!!! I can certainly sub something for that!!! Copied and saved, Jean. THANKS!!!! Lobster mushroom----that will be my biggest obstacle--maybe oysters??? Or a humungous portobello??? Re: Fried Trout with Lobster Mushroom - cjs - 10-07-2007 "Or a humungous portobello???" - yes...