Pan Seared Trout on a Bed of Herbed Mushrooms with Poached Egg
The air is finally cooling after a hot, dry summer here in Northern California, and that can only mean one thing. My husband is going fishing. Because I believe that eating no fish at all is better than eating farmed fish, this time of the year is really the only time I get to enjoy fresh wild salmon and trout. In my home, we serve up our fish in many different ways; smoked, grilled, baked- the list goes on! One of my favorites is pan-seared. Crispy edges and velvety flakes with simple seasonings, topped with a poached egg for self-saucing, all on a bed of herbed mushrooms is what I'm bringing to the table today. A simple, nutrient-brimming brunch idea for the catch of the day. I hope you give this a try!
Pan Seared Trout with Poached Egg and Herbed Mushrooms
Ingredients for Herbed Mushrooms:
1/2 lb. mushrooms, thinly sliced
2 Tbsp oil of choice
2 Tbsp fresh chopped parsley
2 Tbsp fresh chopped dill
1 Tsp salt
Ingredients for Trout:
2 large fillets of trout or salmon, preferably wild caught (approximately 1 lb total)
2 Tbsp oil of choice*
2 Tbsp butter
Salt and pepper, to taste
Cayenne pepper, to taste
Ingredients for Poached Eggs:
2 large eggs
Salt and pepper, to taste
1 Tbsp white vinegar
1. Bring a large frying pan to a medium-high heat, add 2 tablespoons of oil. Add the half pound of mushrooms and the spices, and cook for about 5 minutes. Spoon equally into two plates.
2. Season both sides of fish with the salt, pepper and cayenne. In a large frying pan on medium-high heat, add 2 tablespoons oil and 2 tablespoons butter. Wait for butter to melt and become slightly darker in color. When butter darkens slightly, add the 2 fillets of fish. Do not be tempted to turn the fish over multiple times- should be on each side only once (this helps keep the fish in one piece). Fry the fish for approximately 3-4 minutes on each side, depending on size of fish, until cooked through and flaky. Lay the two fillets on top of the two plates of mushrooms.
3. Fill a medium sized saucepan halfway with water, add 1 tablespoon of vinegar and set to a medium heat. In a ramekin or small bowl, crack an egg and set aside. When the water comes to a soft boil, swirl the water with a spoon in a circular motion so it creates a whirlpool in the saucepan, then drop in the egg in the middle. Boil for three minutes, remove onto a paper towel to drain. Do the same for the second egg.
4. Top the plated mushrooms and fish with the poached egg, and top the dish with parsley or dill, if desired.
*If you choose to use a flavored oil such as a peanut or olive oil, keep in mind this will give the fish a distinctive taste as the fish will willingly absorb the flavor.