Morel Crusted Rainbow Trout
- 1 cup dried morel mushrooms
- 2 pounds fresh boneless rainbow trout fillets (eight 4-oz fillets with skin)
- Softened butter as needed
- Kosher salt to taste
- Freshly-ground black pepper to taste
- Non stick cooking spray
In a spice grinder or blender, grind mushrooms to a fine powder. If not using immediately, store in an airtight container in a cool place up to 3 months. (Makes 2 tablespoons powder)
Heat oven to 500 degrees. Place large cast-iron skillet (ovenproof) in oven. Pat fish fillets with dry paper towels and lightly rub flesh with butter. Season with salt and pepper. Spread the morel powder on a plate and lay each fillet, butter-side down in the powder to evenly coat. Let fish stand. Remove hot skillet from oven, spray with non-stick cooking spray. Lay 4 fillets, skin side-down in the skillet. Bake for 5 minutes of until fish flakes easily with fork. Remove from skillet, keep warm until remaining fillets are done.
This recipe yields 4 servings.