Pan-Fried Trout with Mushroom, Sage and Shallots


In these grey, chilly days of Seattle winter, there’s something soothing about trout fried up in a cast-iron pan, topped with a warming, earthy mixture of mushrooms, shallots and sage. This dish was inspired by local chef Becky Selengut’s cookbook The Good Fish.

Pan-Fried Trout with Mushroom, Sage and Shallot Ingredients

Pan-Fried Trout with Mushroom, Sage and Shallot Ingredients

Pan Frying the Trout in a Cast Iron Pan

Pan Frying the Trout in a Cast Iron Pan

Melt some butter in a 9″ cast-iron skillet. Add a sliced shallot and sautee over high heat until translucent. Put your trout fillet in the pan, skin side up. Cook for two minutes, then flip and cook for another two minutes. Put into a warm oven to keep warm. Cook up your second trout fillet.

Sauteeing Mushrooms, Garlic, Sage and Shallots

Sauteeing Mushrooms, Garlic, Sage and Shallots

In the same pan, add a bit more butter and another chopped shallot. Saute until translucent and then add a couple of cloves of smashed garlic, and a cup to a cup and a half of sliced mushrooms. We used a foraged mixture of mushrooms. Any type of mushroom will work. Stir frequently. After the mushrooms have started to release their water, add 1/4 cup dry white wine and 1/4 cup whole sage leaves. Continue to saute until the wine has cooked off.

Pan Fried Trout with Mushroom - Shallot Topping and Winter Vegetable Slaw

Pan Fried Trout with Mushroom - Shallot Topping and Winter Vegetable Slaw

Plate your fish, top with the mushroom mixture, and serve with sweet winter vegetable slaw.

Ingredients

  • 2 trout fillets
  • 2 shallots
  • 2 cloves garlic
  • 1 1/2 cups mushrooms
  • 1/4 whole sage leaves
  • 1/4 cup dry white wine
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About Seattle Foodshed

We live in the Pacific Northwest, where we're cultivating our urban garden and eating the fruits (and vegetables) of our labors.
This entry was posted in comfort food, Dinner, In the Wild, Recipe, Seafood, winter and tagged , , , , . Bookmark the permalink.

2 Responses to Pan-Fried Trout with Mushroom, Sage and Shallots

  1. Ohhh this looks so good! I wish we could get fresh trout!

  2. Pingback: Sweet Winter Slaw | Seattle Foodshed

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