Title: Trout with Wild Mushrooms
Categories: Fish Main
Yield: 4 Servings

4		Whole trout, 7 to 8 oz. each - cleaned and gutted - head and
		Salt and pepper; to taste
6	tb	Olive oil
3		Garlic cloves - peeled and minced
1	lb	Waxy potatoes; peeled - cut in 1/2" cubes
1	lb	Wild mushrooms*
1/4	c	Dry white wine
1	sm	Bunch fresh chives; minced - to garnish

*Preferably morels, brushed clean. Or substitute button mushrooms and add 1 tablespoon lemon juice.

Rinse trout and pat them dry. Generously season each cavity with salt and pepper. Place trout in a nonreactive dish and pour 4 tablespoons of olive oil over them. Turn so they are coated on both sides with oil, rub half the garlic onto them, and season again with salt and pepper. Cover and refrigerate for at least 2 hours or up to 24 hours.

Heat remaining 2 tablespoons oil in a large nonstick skillet over medium high heat. Add the potatoes, stir to coat with oil, season generously with salt and pepper, and cover. Cook, stirring occasionally, until potatoes are golden and nearly cooked through, about 7 minutes. Transfer potatoes to a warmed dish and keep warm in a low (200 F.) oven.

Place the mushrooms, remaining garlic and 2 tablespoons of the trout marinade in the same skillet, and cook over medium heat, stirring frequently, until mushrooms are softened and cooked through, 12 to 15 minutes for wild mushrooms, about 8 minutes for button mushrooms. Season generously with salt and pepper. (If you are using button mushrooms, add the lemon juice now, then season.) Transfer mushrooms to the dish holding the potatoes.

Place trout in the same skillet, along with remaining marinade. Cook, covered, over medium high heat for 4 minutes. Turn trout and continue cooking until they are golden on both sides and cooked through, another 4 to 5 minutes.

Transfer trout to a warmed serving platter; cover loosely with aluminum foil to keep warm. Place potatoes and mushrooms back in the skillet over medium high heat and saute until they are thoroughly crisped, which should take about 3 minutes. Arrange vegetables around trout. Add wine to the skillet and stir, scraping up any brown bits from the bottom of the pan. Pour sauce over the trout, sprinkle with chives and serve immediately.

Try a young Pinoit Noir, such as a Saintsbury Garnet, along with this.

From _Farmhouse Cookbook_ by Susan Herrmann Loomis. New York: Workman Publishing Company, Inc., 1991. ISBN 0-89480-772-2. Pg. 182. Electronic format by Cathy Harned. From: Cathy Harned Date: 03-13-96

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