the pleasure of wild foods: a for pan-fried trout with chanterelles

Name: the pleasure of wild foods: a for pan-fried trout with chanterelles
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 113 grams chanterelle mushrooms; 113 grams chanterelle mushrooms (sliced thin); 1 Tbsp chopped fresh flat-leaf parsley; 1 Tbsp clarified butter/ghee; 1 teaspoon ground black pepper; 59 milliliters heavy cream; 59 milliliters heavy cream (not ultrapasteurized); 4 filets steelhead or rainbow trout; 680 grams filets steelhead or rainbow trout (about each); 1 teaspoons unrefined sea salt; 1 small shallot (peeled and finely minced); 1 small shallot

The pleasure of wild foods: a for pan-fried trout with chanterelles might be just the main course you are searching for. This recipe serves 4. One serving contains 437 calories, 37g of protein, and 28g of fat. This recipe covers 26% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and pescatarian diet. Head to the store and pick up rainbow trout, clarified butter/ghee, flat-leaf parsley, and a few other things to make it today.

Instructions

Melt one tablespoon clarified butter in a skillet over medium heat. As the clarified butter melts, season the trout filets with one-half teaspoon unrefined sea salt and one teaspoon ground black pepper.

Ingredients you will need

Ground Black Pepper

Clarified Butter

Trout Fillets

Sea Salt

Equipment you will use

Frying Pan

Places the trout skin-side down in the melted butter and cook, covered, for about eight minutes or until the fish flakes easily when pierced by a fork. Keep warm while you prepare the chanterelles.Melt remaining tablespoon clarified butter in a separate skillet over medium heat. Stir in minced shallot and fry until fragrant and translucent, about two minutes. Stir in sliced chanterelles and fry three to five minutes or until softened slightly.

Ingredients you will need

Clarified Butter

Chanterelle Mushrooms