Pan Seared Trout Recipe
Cremini mushrooms, truffled green pea puree
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Pea Puree
In a saucepan, bring water to a boil. Add fresh green peas and cook for about 3-5 minutes until tender. Drain the peas and transfer to a blender. Add truffle oil, salt, and a bit of lemon juice. Blend until smooth. Adjust seasoning if necessary and set aside.
- 2
Sauté the Mushrooms
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant. Add cremini mushrooms and cook for about 5-7 minutes until browned. Season with salt and black pepper. Set aside.
- 3
Cook the Trout
In the same skillet, add the remaining tablespoon of olive oil and heat over medium-high heat. Season trout fillets with salt and pepper. Place the fillets skin-side down in the skillet and cook for about 4-5 minutes until the skin is crispy. Flip and cook for another 3-4 minutes until the trout is cooked through.
- 4
Plate the Dish
On each plate, spread a generous spoonful of truffled green pea puree. Top with the pan-seared trout and add sautéed cremini mushrooms on the side. Garnish with fresh parsley and an extra squeeze of lemon juice if desired.