Pan Fried Rainbow Trout With Roasted Morels And Shell Pea-Mint Sauce

Pan Fried Rainbow Trout With Roasted Morels And Shell Pea-Mint Sauce
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During a cold snap in January, 2014, it was reported that the temperature in Duluth, Minnesota was colder than the surface of Mars. Imagine having to go to Mars to warm up! In spring, when Minnesotans begin to emerge from hibernation, we welcome our early season vegetable crops with a joy that only the frostbitten can truly appreciate.This colorful dish celebrates our state mushroom, with first-of-the-season peas and mint. A small amount of butter adds rich flavor, while grapeseed oil prevents the butter from burning. The bright green sauce is so delicious that I often serve it to vegans as a vibrant spring soup. Try it with any white fish.This recipe is courtesy of Heartland: Farm-Forward Dishes from the Great Midwest cookbook by Lenny Russo and Burgess Lea Press.
Servings
6
servings
Ingredients
  • 1 cup fresh morels
  • 1 tablespoon sunflower oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup flour
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground white pepper
  • 6 8-ounce rainbow trout filets, pin bones removed
  • 1 tablespoon grapeseed oil
  • 1 tablespoon unsalted butter
  • shell pea-mint sauce (see below)
  • 1 cup shell peas, shucked
  • 2 cup vegetable stock
  • 1 cup extra-virgin olive oil
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh italian parsley leaves
  • 2 teaspoon sea salt
  • 1/2 teaspoon freshly ground white pepper
Directions
  1. Preheat oven to 350 degrees F. On a small baking sheet, toss the morels with the oil, salt and pepper. Roast until tender, about 5 minutes.
  2. In flat bowl, combine the flour, salt and pepper. Dust the trout on both sides in the seasoned flour. Heat the oil in a large skillet over moderately high heat and add the butter. When it melts, carefully add the trout filets. Cook, turning once, for about 2 minutes per side. To serve, spoon warm pea sauce on the plate, top with trout and a few morels.
  3. Blanch the peas in salted boiling water until tender, about 3 minutes. Shock in a bowl of ice water bath, then drain and transfer to a blender or food processor. Add the Court Bouillon, olive oil, mint, parsley, salt and pepper. Blend on high speed until smooth and creamy.
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