Pan-Fried Trout with Sesame, Lemon, Shallots, Enoki and Leek Flowers
Fresh Idaho trout fillets are seasoned with sea salt and freshly-ground black pepper, then seared over high heat in sweet butter and sesame oil until crisp around the edges. The pan is then de-glazed with white wine and reduced with shallots, fresh lemon and chopped parsley. Enoki mushrooms are sautéed with leek flowers, dried citrus peel, garlic, coriander and sesame seeds..
Pan-Fried Trout with Sesame, Lemon, Shallots, Enoki and Leek Flowers
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Dink said,
March 14, 2010 at 3:32 pm
that looks wonderful. the last time I had fish right out of the water was years ago…it was walleye. mmmmm.mmm
Ren said,
March 14, 2010 at 5:19 pm
Perch, bass, walleye.. gah, I miss the northwoods!
Jenn said,
March 14, 2010 at 3:53 pm
This reminds me of fishing in the mountains of Idaho with my husband’s family a few years ago. We’re going back this year; maybe I can outfish them all again (and have to gut all the fish… darn).
Ren said,
March 14, 2010 at 5:17 pm
Mm, shore lunch!
You catch ‘em, you clean ‘em. Those are the rules :-)
Jenn said,
March 14, 2010 at 8:00 pm
Yes, well, I grew up a city girl and was not informed of these rules until I’d caught three fish.
Ren said,
March 15, 2010 at 2:29 pm
Not telling the city folk that they’ll have to clean their own fish is another one of the rules :)
ella said,
March 14, 2010 at 4:08 pm
this looks so so yummy!
Ren said,
March 14, 2010 at 5:19 pm
Thanks! It was really pretty good :)
Cara @ Health Home and Happiness said,
March 15, 2010 at 8:47 am
That looks amazing. We have gone out fishing (Montana) the past two weekends, hubby caught a good sized trout on Saturday. He cleaned mine the weekend before though I’m not afraid of a little fish guts ;)
Ren said,
March 15, 2010 at 2:27 pm
Thanks! Great way to spend a weekend!