It’s Spring in the city and here’s another dish from our menu for you to make at home. Chef Michael Cressotti’s RECIPE is below…
Pan-seared idaho trout w/ fava beans, beach mushrooms & guanciale
For the trout:
2 (8 ounce) trout fillets boneless
1 tbsp grapeseed oil (for sautéing)
For the vegetables:
1 cup white beech or honshimiji mushrooms
2 tbsp dice guanciale
½ cup fresh blanched fava beans
For the garnish:
Drizzle Extra Virgin Olive Oil
Maldon Sea Salt
Method: In a large sauté pan heat the grapeseed oil until begins to smoke, season the trout filets with salt and pepper, and sear in sauté pan 3 minutes per side. Remove from sauté pan and let rest. In the same sauté pan render the guanciale, when crisp add the mushrooms and fava beans, season with salt and pepper. Place the mushroom mixture in the center of a large serving plate, top with the trout and finally garnish with the olive oil, peashoots and maldon sea salt.
If you make it at home, please send us your pics!