Seared Trout with Garden Greens, Mushroom Agrodolce and Bacon

Prepare this dish along with Executive Chef Cassidee Dabney on our Instagram Live video!

Mushroom Agrodolce

3 oz. olive oil
1 oz. red wine vinegar
3 sliced shallots
8 sliced garlic cloves
1 oz. sugar
1 teaspoon Kosher Salt
7 oz. fresh hen of the woods mushroom

Sweat the shallots down in the olive oil until soft. Add garlic and cook until soft. Mix the vinegar, salt and sugar together then add to the shallots and garlic.

Prepare the mushrooms by tearing them into small clusters. Toss in a few splashes of oil and roast on a baking pan at 350 degrees for 8-10 minutes. Transfer the roasted mushrooms to the agrodolce, coat them and allow to rest for 30 minutes.

Seared Trout

4-6 cleaned trout filets
4 sprigs of fresh thyme
4 Tablespoons butter
Kosher Salt
Neutral Oil

Pat the trout filets dry with a paper towel. Season both sides of the filet with kosher salt.

Heat a large sauté pan to medium heat. Add just enough oil to thinly coat the bottom of your pan.

Carefully place 2-4 filets, skin side down, in the hot pan. Sear for 2-3 minutes or until the sides of the trout begin to brown. Add half of your butter and thyme. The thyme will begin to pop. Carefully baste the flesh side of the trout with the melted butter for about a minute. Flip over the filets and allow to cook about a minute more. Transfer the cooked filets to a large plate. Wipe out the pan and repeat this technique with the remaining trout filets.

Greens and Bacon

½ cup diced bacon
1-2 bunches of fresh kale or Swiss chard

Wipe out the pan the trout was cooked in and heat to medium on the stove. Add the diced bacon and render until a bit crispy. Remove the larger stems from the greens, wash and dry. Add the greens to the rendered bacon. Sauté for about a minute.

Enjoy!