Ingredients

8 ea Trout filets – 4 oz each - boneless
1/2 ea Lemon- juiced
2 tbsp Water
1 dash Worcestershire Sauce

1/2 cup Whole Wheat Flour
1/2 tsp Salt
1/4 tsp Ground White Pepper

1/2 cup Clarified Butter

8 oz Shiitake Mushrooms – Sliced
2 bn Scallions- Sliced Thin
1/2 cup Toasted Walnuts

Method of Preparation

Prepare the breading by seasoning the flour. Prepared the fish marinade by combining the water, lemon, and Worcestershire whisk together. Marinate the fish filets for 30 minutes. Dip the fish in the breading and allow it to sit in the refrigerator covered for 5 minutes. Dip the fish again and repeat the process an additional time for a total of three dips.

Heat a non stick pan to a medium heat and add a few tablespoons of clarified butter. Pan fry the fish on both sides until golden brown, about 3 minutes per side. Remove from the pan.

Sauté the shiitake mushrooms in the leftover clarified butter that is in the pan. Once cooked add in the scallions and stir for about 20 seconds over medium heat. Add the walnuts in last. Season the mushrooms with salt and pepper to taste and serve over the trout filets.

Yields: 8 portions

Chef Fred Tiess is an associate instructor with the College of Culinary Arts at Johnson & Wales University in Charlotte, North Carolina. These recipes were published with permission.