Updated: Apr 27, 2020
It is that time of year here in the Pocono Mountains where you can find fresh trout everywhere. We actually have trout in the river we live on, but I'd rather watch paint dry then go fishing. I find it is much easier just to go to my local fish store and buy it.
4 small trout, cleaned, wash and dried
2 pints of mushrooms of choice - I use Crimini and Hen of the Woods, chopped
2 Shallots, minced
4 cloves of garlic, minced
2 tablespoons of Grapefruit Vinegar
2 tablespoons of unsalted butter
Hand-full of fresh thyme and Italian Parsley, minced and stems removed
pinch of red pepper flakes
Salt & Pepper
Preheat oven to 400 degree
Salt and pepper the trout, then roll in the flour.
In a large skillet over medium/high heat, sear the skin on the trout, on both sides, then place in a large baking dish. This should take about 2 minutes on each side.
In another skillet place a few tablespoons of olive oil and shallots and saute until soft.
Next, place mushrooms and vinegar and saute until soft, remove from heat.
Now add garlic, red pepper flakes, and a few tablespoons of fresh thyme and parsley, toss.
Next stuff trout with mushrooms, and dot trout with butter, and bake for about 10 to 15 minutes, uncovered until the fish done.