Fried Trout with Lobster Mushroom
#4
  Re: (...)
[Image: TROUT.jpg]

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.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#5
  Re: Fried Trout with Lobster Mushroom by cjs ([img]http://i3.photo...)
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???
"Never eat more than you can lift" Miss Piggy
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#6
  Re: Re: Fried Trout with Lobster Mushroom by Roxanne 21 (Now doesn't that LOO...)
"Or a humungous portobello???" - yes...
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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