2 tablespoons unsalted butter
2 tablespoons canola oil
4 fresh trout, cleaned
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3-4 large mushrooms, cut into 1/2 inch dice
1 large tomato, halved seeded and cut into 1/2 inch dice
24 oil cured olives, pitted and cut into small dice
1 small lemon, peeled and cut into small dice
2 tablespoon chopped fresh chives


1. Heat the butter and oil in a very large nonstick skillet or fish pan. Pat the trout dry, and place them in the hot butter. Sprinkle with the salt and pepper, and cook over medium-high heat, covered, for 4 minutes. Turn and cook on the other side for 4 minutes.

2. Transfer the trout to a platter and set aside in a warm place.

3. To the dripping in the pan, add the mushrooms, sautÈ for 1 minute, add the tomatoes, and sautÈ for 1 minute longer. Add the olive and lemon dice, and toss well. Spoon the contents of the pan over the trout, garnish with chives and serve.
In this Jacques Pepin recipe, he cooks the fish whole. You may present them whole on the bone or you may fillet them before you serve the dish.
Trout SautÈ Terry
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