Trout with Morels & Spring Herbs
Trout goes particularly well with bolder herbs, being a farm raised fish; trout tends to be relatively mild in flavor. Herbs really permeate the flesh and really bring it to life. Remember most of the time trout are sold whole, so look for nice clear eyes, firm flesh, and glossy skin.
Nothing brings in spring quite like morels, found in the Pacific Northwest; these mushrooms are only available for about 4 weeks in the spring. Mother Nature has provided both the professional chef & the home enthusiast with a product that only requires heat, salt and pepper. Morels are a delicate mushroom and before they will be cooked they must be washed.
This recipe will yield 4 servings
- 4 whole boneless trout, 6 to 8 oz each
- 4 sprigs of thyme
- 6 sprigs of tarragon
- 2 oz butter
- 2 lemons
- 8 oz Morel mushrooms
- 1 bunch asparagus (sliced on a bias stems discarded)
- 1 shallot (Sliced thin)
- Salt & Pepper to taste
- 9 Tablespoons Grape seed Oil
- Heat 2 sauté pans over med heat; add 3T of oil to each pan.
- Season the trout with salt & pepper, and place 1 sprig of both the thyme & tarragon in the cavity of each fish.
- Add 2 trout to each sauté pan skin side down, cook till the underside begins to brown about 2 minutes
- Flip, continuing to cook for another minute, then remove from heat source
- Add butter and he juice from 1 lemon, baste the fish with this lemon butter until flesh is opaque and flaky, about 3 minutes.
- Heat a sauté pan over medium heat, add 3T oil.
- Add shallots and morels, stirring often but being careful not to damage the mushrooms. Morels respond well to long cooking times, and I would suggest a minimum of 10 minutes.
- 2 minutes before the mushrooms are finished add asparagus and the juice of 1 lemon.
- Finish with salt & pepper and the remaining tarragon. Serve Immediately.