Skip to Main

Cooking With Chef Hermann: Pan Seared Trout With Mushrooms

Pan-Seared Trout with Chilies and Chanterelles Beurre Blanc

¼ C Dry White Wine

1 thyme sprig

1 bay leaf

½ tsp black peppercorns

¼ tsp red pepper flakes

¼ C heavy cream

8 TB Butter

3 TB Canola Oil

2 TB Bread crumbs

6 oz Chanterelles

½ TB garlic

1 tsp scallions, sliced small

Beurre Blanc: In small sauce pan: Bring wine, thyme, bay leaf, peppercorns and chili flakes to boil until most of the wine has evaporated.  Add cream and reduce by half.  Whisk in butter, one tablespoon at a time allowing each to melt before adding the next tablespoon.  Strain and set the Beurre Blanc aside.

Heat oil in sauté pan to medium high.  Season fish with salt and pepper.  Add fish to hot oil, skin down.  Cook until skin is crisp, then flip the fish and cook through.  Remove and plate the fish.  Return pan to high heat with oil.  Toast the bread crumbs, add the mushrooms and cook until crisp.  Add the garlic and cook until tender.  Adjust season with salt and pepper.

Top the fish with the bread crumbs and the Beurre Blanc.