Cooking Instructions
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Step 1
Combine whole
Milk (240 mL)
,
Water (240 mL)
,
Kosher Salt (to taste)
,
Ground Black Pepper (to taste)
in a small sauce pot and bring to a simmer over medium heat. Stir in the
Polenta Grits (85 g)
with a whisk. Stir the pot as they simmer.
Step 2
Lower heat to medium-low and cook 25-30 minutes. Season the
Trout Fillets (455 g)
with
Cayenne Pepper (to taste)
,
Kosher Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 3
Continue stirring grits along the bottom every 5 minutes or so with a whisk and/or flat-edged wooden spoon to avoid scorching the pot. Once grits have cooked fully, turn off heat, cover the pot and let rest for 15-20 min
Step 4
While grits are resting, heat a saute pan over medium-high heat. add
Olive Oil (15 mL)
and heat until shimmering.
Step 5
Add trout filet skin down and cook without turning or moving until the fish is cooked most of the way through and well browned & crisp on the skin side. Remove to a plate, skin side up, and reserve.
Step 6
Add
Pecans (25 g)
pieces to the trout pan and toast/brown for 1-2 min, add
Oyster Mushrooms (55 g)
,
Unsalted Butter (15 g)
,
Ground Black Pepper (to taste)
,
Ground Cinnamon (as needed)
,
Ground Cumin (as needed)
, and
Cayenne Pepper (to taste)
. Cook while stirring 3-4 min, or until tender, add
Cherry Tomatoes (16)
,
Kosher Salt (to taste)
, and Black Pepper (to taste).
Step 7
Push everything to one side, then return fish to thepan skin side up. Turn off the heat.
Step 8
Add the
Gouda (55 g)
and
Butter (15 g)
to the grits, stirring well to melt and combine, then adjust the consistency with a little more whole milk or water if needed.
Step 9
Top trout with the oyster mushrooms and pecan mixture and serve along side a helping of gouda grits. Enjoy!
