Fried Trout with Lobster Mushroom

[cjs]

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.

[Roxanne 21]

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???

[cjs]

"Or a humungous portobello???" - yes...