- 1 filet of local rainbow, brook or brown trout
- 1 tablespoon olive oil
- Salt and pepper to taste
- Garlic, shallots, chopped
- 8 ounces blanched green beans
- ½ cup sautéed Hen of the Woods mushrooms
- 6 blanched fingerling potatoes
- ½ cup white wine
- 6 tablespoons Vermont butter
- ½ lemon
- ¼ cup finely chopped Italian flat-leaf parsley
- 2 tablespoons slivered almonds
- Thyme, chopped, to taste
- 2 tablespoons canola oil
Drizzle the filet of fish with olive oil and season with salt, pepper. Set aside filet to come to room temperature.
In a medium saucepan, sweat out the garlic and shallots. Add the green beans and previously sautéed Hen of the Woods mushrooms.
Add fingerling potatoes previously blanched in salted water for approximately 20–30 minutes and, once cooled, sliced into small medallions. Sauté blanched potatoes along with the green beans and mushrooms. Cook over high heat for 4–5 minutes.
Deglaze with white wine. Add fresh, chopped thyme. Remove from heat when wine has evaporated and green beans are cooked through.
Meanwhile, in separate medium saucepan heat canola oil until it begins to gently smoke. Add filet of trout, skin side down, into hot pan. Allow skin to crisp and release fully from sauté pan (about 3–4 minutes.) Reduce the heat to medium and flip the filet of trout to finish cooking on the flesh side for 1–2 minutes.
Remove cooked trout and set aside. Drain canola oil from the pan and add butter. Over medium to low heat allow butter to brown. Once the butter is fully brown turn the heat to low and add the lemon juice, Italian parsley, slivered almonds, salt and pepper.
To assemble: Lay down the cooked trout filet (flesh side up.) Spoon mixture of mushrooms and green beans over the fish filet. Finish the dish by spooning over your brown butter, lemon, almond sauce. Garnish with freshly chopped thyme.
*Recipe tip: A filet of trout cooks very quickly. It is important to not overcook the delicate filet.
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