Sautéed NC Trout with Vegetable Pan Stew of Corn, Wild Mushrooms and Asparagus
1 piece of 8 to 10 oz trout fillet
1 tablespoon minced shallot
2 sprigs thyme
1 cup of corn
½ cup sautéed wild mushrooms
½ cup cut up asparagus
½ cup chicken stock
1 tablespoon chopped parsley
1 tablespoon butter
To Cook Trout
For the trout fillet, heat a sauté pan to medium high heat.
Season fillet with a pinch of the kosher salt.
Add 1 tablespoon of olive oil to pan, add trout, sear on one side, flip over and cook through.
To Cook Vegetable Pan Stew
Heat a sauté pan to medium high heat.
Add 1 tablespoon olive oil, shallots and thyme. Add one pinch of kosher salt cook briefly.
Add corn, mushrooms, and asparagus.
Cook all ingredients until hot then add chicken stock and reduce to half.
Swirl in butter and parsley
Roasted Tomato Vinaigrette
4oz Roasted Grape Tomatoes
2 teaspoons of Dijon mustard
2 Tablespoons champagne vinegar
Pinch of sugar
Pinch of kosher salt
4 ½ Tablespoons vegetable oil
4 ½ Tablespoons olive oil
Blend 1st 5 ingredients then slowly drizzle in oil
Spoon the vegetables onto the middle of the plate.
Lay the trout on top of the vegetables.
Put a small spoonful of vinaigrette on fish.