Cashew Breaded Trout with Chanterelle Mushrooms

4 Servings

Ingredients:

8 Trout fillets (2 - 3 ounces each)
6 oz. Cashew nuts (lightly ground)
10 oz. Unsalted butter
1 oz. Chopped chives
6 oz. Chanterelle mushrooms
1 Chopped onion
1 Zucchini cut into strips
1 Yellow squash cut into strips
1 Carrot cut into strips
4 lbs. Potatoes
Dash Salt and pepper

Directions:

• Preheat oven to 350F
• On a greased baking sheet, place trout filets and season with salt and pepper.
• Cover trout with the ground cashew nuts, pressing them lightly.
• Cut butter into 2-inch cubes and place randomly on top of trout for 8-10 minutes.
• In a medium skillet, sauté mushrooms and onions and set aside.
• Steam vegetable strips and set aside.
• Boil potatoes and mash.
• Spoon some potato on the center of 4 large dinner plates.
• Remove filets from baking sheet and place two on top of the mashed potatoes of each plate.
• Pour the remaining melted butter from the baking sheet into a bowl and add chopped chives and a pinch of salt and pepper to make butter sauce.
• Spoon equal amount of butter sauce around the edge of each plate.
• Place mushrooms around the plate and a small mound of cooked vegetables on top of the trout.

Wine Pairing Suggestion: Talus Chardonnay 2002

Gourmet Fish Recipe: Breaded Trout with Chanterelle Mushrooms