Pan Fried Rainbow Trout With Roasted Morels And Shell Pea-Mint Sauce
Prep Time:
Cook Time:
Servings:
Ingredients
  • 1 cup fresh morels
  • 1 tablespoon sunflower oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup flour
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground white pepper
  • 6 8-ounce rainbow trout filets, pin bones removed
  • 1 tablespoon grapeseed oil
  • 1 tablespoon unsalted butter
  • shell pea-mint sauce (see below)
  • 1 cup shell peas, shucked
  • 2 cup vegetable stock
  • 1 cup extra-virgin olive oil
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh italian parsley leaves
  • 2 teaspoon sea salt
  • 1/2 teaspoon freshly ground white pepper
Directions
  1. Preheat oven to 350 degrees F. On a small baking sheet, toss the morels with the oil, salt and pepper. Roast until tender, about 5 minutes.
  2. In flat bowl, combine the flour, salt and pepper. Dust the trout on both sides in the seasoned flour. Heat the oil in a large skillet over moderately high heat and add the butter. When it melts, carefully add the trout filets. Cook, turning once, for about 2 minutes per side. To serve, spoon warm pea sauce on the plate, top with trout and a few morels.
  3. Blanch the peas in salted boiling water until tender, about 3 minutes. Shock in a bowl of ice water bath, then drain and transfer to a blender or food processor. Add the Court Bouillon, olive oil, mint, parsley, salt and pepper. Blend on high speed until smooth and creamy.