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Chef Ryan Brosseau’s Seared Trout with Fingerling Potatoes & White-Wine Cream Sauce

Crisp seared trout served with tender fingerling potatoes and a elegant, mushroom & white wine cream sauce infused with lemon, thyme and parsley. 
  • Check out our behind the scenes video of Chef Ryan HERE to learn about the inspiration behind this dish.
Difficulty: Easy
Time: 30-35 min

This melt-in-your-mouth trout is inspired by a traditional german meal and elevated by Chef Ryan Brosseau with herbs, white wine and lemon into a balanced, crowd pleaser. This meal- although very easy to make, is sure to impress with its elegance and technique. Pour yourself a glass of white wine and reinvent date night with Chef Ryan!

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This recipe was designed by local chef:
Ryan Brosseau: of Le Sud- Chicago, IL
Originally from Canada, Ryan Brosseau moved to Chicago in 2010 to pursue his passion for cooking. Ryan is the Chef at upcoming French-Mediterranean restaurant Le Sud, located in the Roscoe Village of Chicago. Ever since he started cooking, Chef Ryan has always had a passion for pickling, preserving, whole animal butchery and bread baking. His food strives to celebrate old traditions from around the globe by using precise techniques and local ingredients. Because he believes that food culture is a crucial part of our history, Chef Ryan aims to present flavors that are both familiar and innovative.
Ingredients
White Wine
Fingerling potatoes
Cremini mushrooms
Thyme
Shallot
Celery
Parsley
Garlic
Lake trout fillets
Heavy Cream
Butter

Cooking terms for this recipe

Sauté “To jump”. To fry in a small amount of fat at high heat.
Deglaze To dissolve the small particles of sautéed meat left in a pan by adding liquid and heating, then scraping pieces off the bottom of pan.
Baste To coat in a liquid, juices, or melted fat to keep moist during the cooking process.

What you need

Medium pot

Medium sauté pan 

Cooking Instructions

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Step 1: MISE EN PLACE

Read though the entire recipe before getting started. Wash and dry all produce. Mince or grate garlic. Thinly slice cremini mushrooms. Remove thyme leaves from stem and discard stems. Remove parsley leaves from stem and discard stems; then, rough chop. Remove ends and peel from shallot and discard; then, mince. Remove bottom 1" from celery; then, mince. Cut lemon in half, juice one half and cut the other into wedges.

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Step 2: COOK POTATOES

Place potatoes in medium pot and cover with 6 cups salted water. Bring water to a boil over medium-high heat; then, reduce heat to simmer and continue to cook until potatoes are tender but not falling apart. Remove from water and set aside. While potatoes are cooking begin sautéing the mushrooms (Step #3).

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Step 3: SAUTÉ MUSHROOMS

Heat 1 Tbsp. oil in medium pot over medium heat. Add mushrooms and a pinch of salt and pepper, sauté 3-4 min until tender. Remove from pan and set aside.

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Step 4: COOK TROUT

Heat 1 Tbsp. oil in previously used sauté pan. Pat trout fillets dry and season with a pinch of salt and pepper. When hot, add trout to pan skin side down and cook 4-5 min until skin begins to crisp. Carefully turn trout over and add butter, allow butter to melt and brown slightly. When butter begins to foam add garlic and thyme, baste trout with butter mixture. Remove trout from pan and place it skin side up on a paper towel to drain. Set aside and keep warm. USDA recommends cooking fish to an internal temperature of 145ºF.

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Step 5: MAKE SAUCE

Add shallot, garlic and celery to previously used pan over medium heat and cook stirring occasionally until translucent. Then, add white wine to deglaze pan and simmer until reduced by ¾ of original amount. Add heavy cream, mushrooms and potatoes and stir to combine. Season with a pinch of salt and pepper and a few drops of lemon juice.

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Step 6: PLATE YOUR DISH

Place one trout fillet on each plate skin side up. Top with potatoes, mushrooms and plenty of cream sauce.