Dijon Brown Butter Trout

Executive Chef Cassidee Dabney delivers delicious, layered flavor in this fish dish on her Winter menu. The recipe dresses up North Carolina mountain trout with a homemade Dijon brown butter, dilly beans, grilled mushrooms and garden greens for a balanced, hearty and lovely meal.

What you will need:
4 cleaned trout filets
Dijon brown butter
4 Tablespoons sliced dilly beans
4 Tablespoons pickled mushrooms
1 sweet onion, julienned and grilled
½ lb. oyster mushrooms, grilled
1 quart chiffonade tender greens (Swiss chard, bok choy, etc.)
Whole lemon with micro plane

For the Dijon brown butter:
Combine ¼ pound softened butter with 2 oz. of Dijon mustard.

Blacken ¼ pound of butter, stir often to keep the milk solids from sticking to the pan. Once the butter is black, cool in an ice bath. Constantly whisk the butter until it comes back together. Stir the black butter into the Dijon butter to combine.

For the trout:
Dry your filet(s) and season with salt.

Coat the filet with the Dijon brown butter. Fire in the hearth, or a 400-degree oven, until just cooked (about 4 minutes). Top with dilly beans and diced pickled mushrooms.

Sauté the grilled onion and mushroom, toss in the chiffonade greens until just cooked. Season to taste.

Cover the trout filets with the vegetables, micro plane lemon zest over the top and serve.

Enjoy!

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