The Good Cook's Book of Mustard by Kamman Madeleine Gershman Liza Jordan Michele Anna

Author:Kamman, Madeleine, Gershman, Liza, Jordan, Michele Anna
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2014-12-31T16:00:00+00:00

Trout

with Mushrooms & Mustard Breadcrumbs

Serves 4

I love the delicate flavor and texture of trout, especially when I’m lucky enough to have some fresh-caught wild trout, right out of a river or lake. I usually prefer it prepared very simply, with a bit of butter, a squeeze of lemon, and a little salt. Every now and then, though, I like something a bit more elaborate and that’s when I make this dish, which I serve with steamed rice, orzo, or couscous and steamed spinach.

4 rainbow trout, 8 to 10 ounces each

2 tablespoons butter

1 shallot, minced

3 cloves garlic, minced

Kosher salt

Black pepper in a mill

1 pound specialty mushrooms, such as maitake, oyster, or chanterelle, brushed clean and broken into small pieces

1 cup dry white wine

3 cups Mustard Breadcrumbs, page 262

3 tablespoons chopped fresh Italian parsley

2 tablespoons snipped fresh chives

1 lemon, halved

2 tablespoons Dijon mustard

2 tablespoons Mustard Butter, page 220

1 lemon, in wedges

Preheat the oven to 375 degrees.

Rinse the trout in cool water, pat them dry, and set them on a clean tea towel.

Put the butter into a heavy skillet set over medium-low heat, add the butter, and, when it is melted, sauté the shallots until soft and fragrant, about 7 minutes. Add the garlic and sauté 2 minutes more. Season with salt and pepper, increase the heat to high, add the mushrooms and the wine, cover and cook for 5 minutes. Uncover, lower the heat, and cook until the mushrooms are completely tender.

While the mushrooms cook, season the cavities of the trout with salt and pepper. Put the breadcrumbs into a bowl, add the parsley and chives, and toss gently. Fill the cavities of the trout with about ¼ cup of the breadcrumbs, pressing it in so that it doesn’t fall out easily.

When the mushrooms are completely tender, squeeze in the juice of half a lemon, stir in the mustard, taste, and correct for salt and pepper.

Spread the mushrooms in a baking dish just big enough to hold the trout in a single layer. Set the trout on top of the mushrooms, drizzle the juice of half a lemon over them, and dot each fish with about 2 teaspoons of mustard butter.

Top the trout with the remaining breadcrumbs, set on the middle rack of the oven, and cook until the fish is just done, about 15 to 20 minutes.

Remove from the oven, cover with a sheet of aluminum foil, and let rest 10 to 15 minutes.

To serve, use a spatula to scoop up mushrooms, trout, and breadcrumbs in one motion and set on individual plates. Garnish with lemon wedges and enjoy right away.

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