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Pan-Fried Herb Stuffed Golden Trout with Sauteed Enoki Mushrooms and Leeks Over Pearled Barley

19 Feb

While out running errands, Zak told me he was going to stop and pick up some fish and asked me what he would like me to get for a side dish.  I told him to grab a couple vegetables that looked good and I’d figure it out when he got home.  He arrived with a pound and a half of beautiful farmed golden trout, some delicate enoki mushrooms, and a lovely, fresh leek.  I felt like a Top Chef Master with a basket of secret ingredients (except I had pretty much the entire afternoon to think about what to make and no cooking time limit).  After some brainstorming, I decided to make this.

And, let me tell you, I could get used to this weekly fresh fish kick we’ve been on recently.  The stuffing was extremely flavorful.  The brightness of the lemon and parsley worked well with the flavors of the fish.  Thanks to the light dredging, the skin crisped up beautifully, creating a lovely contrast with the creaminess of the fish and stuffing.  The side dish was also great – the leeks and enoki paired well together.  The enoki had a nice springy crunch and that was a good foil against the soft pearled barley.  Overall, we were both very happy with how this came out.

Pan-Fried Herb Stuffed Golden Trout with Sautéed Enoki Mushrooms and Leeks over Pearled Barley

Pan-Fried Herb Stuffed Golden Trout:

2 golden trout, heads, tails, and fins removed, skin on, butterflied (about 1 lb. total)

2 slices whole wheat bread

1/2 cup fresh curly leaf parsley, leaves only

1 tbs. fresh rosemary

4 medium cloves garlic, peeled

2 tbs. Brummel & Brown, divided

1 lemon, juiced

1/2 cup all-natural, whole wheat flour

1 tbs. Old Bay seasoning

Kosher salt and freshly cracked black pepper

2 tbs. olive oil

1 lemon, quartered

Season the fish on both flesh and skin sides with kosher salt and freshly cracked black pepper.  Cut a few shallow diagonal slices on the skin side of the fish.  Place the fish opened, flesh side up, on a flat surface.

Meanwhile, place bread in a food processor.  Run for 5-10 seconds until roughly chopped.  Add 1 tbs. of Brummel & Brown and all other ingredients and pulse food processor 15-20 times until ingredients are well combined.  The consistency should be like a very thick paste.

Place 2 tbs. on each half of each butterflied trout.  Spread smooth with your fingers or the back of a spoon/fork.  Fold the fish over so fish is stuffed with the breading mixture.

In a very shallow bowl or on a plate, mix together flour, Old Bay seasoning, and kosher salt and freshly cracked black pepper.  Lightly dredge the fish in the flour.

In a 10″ cast iron skillet, heat olive oil and remaining 1 tbs. of Brummel & Brown.  Add fish and sauté 5-6 minutes per side until cooked through.  Fish will be opaque and flake easily with a fork when done, or will reach 140º internal temperature.

Serve with lemon for garnish, and sautéed enoki mushrooms and leeks over pearled barley.

Sautéed Enoki Mushrooms and Leeks Over Pearled Barley:

2 cups homemade seafood stock

1/2 cup pearled barley, rinsed

1 tbs. olive oil

1 tbs. Brummel & Brown

3 cloves garlic, finely minced

2 tbs. fresh curly leaf parsley, finely chopped

1 leek, white and light green parts only, thinly sliced

1 small bunch enoki mushrooms, ends trimmed, rinsed

Kosher salt and freshly cracked black pepper

In a medium sauce pan, bring chicken stock to a boil.  Add pearled barley and reduce heat to maintain a steady simmer.  Simmer about 45 minutes until barley is cooked through.

When barley is nearly finished, heat olive oil and Brummel & Brown over medium heat.  Add parsley, garlic, leek, kosher salt and freshly cracked black pepper.  Cook until leek whites are soft and translucent, about 3-4 minutes.

Add enoki mushrooms and fry for 5-6 minutes until light golden brown.  Serve mushroom/leek mixture over pearled barley.

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