North Carolina Trout with Sauteed Oyster Mushrooms and Pecans with Gouda Grits
- 1 cup whole milk
- 1 cup water
- 1 Kosher salt, to taste
- 1 Black pepper, to taste
- 1/2 cup Riverview Farms grits
- 2 oz grated Gouda
- 1 tbsp unsalted butter
- 16 oz fresh trout filets
- 1 Kosher salt, to taste
- 1 Black pepper, to taste
- 1 tbsp olive oil
- 1/4 cup pecan pieces
- 2 oz oyster mushrooms, chopped
- 1 tbsp butter
- 1/8 tsp cinnamon ground
- 1/4 tsp cumin ground
- 1/10 tsp cayenne
- 8 each cherry tomatoes, halved
- Combine milk, water, salt, and pepper in a small sauce pot and bring to a simmer, while occasionally stirring, over medium heat.
- Slowly stir in the grits with a whisk, then continue to stir until they return to a simmer.
- Lower heat to medium-low and cook 25-30 minutes.
- Season the trout with salt and pepper.
- Continue stirring grits along the bottom of the pot 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 the heat, cover the pot and let rest on the stove for another 15-20 minutes.
- While grits are resting, heat a saute pan over medium-high heat.
- Add oil, and heat until shimmering.
- Add trout skin-side down.
- Cook without turning or moving until the fish is mostly cooked through and well-browned and crisp on the skin side.
- Move to a plate, skin-side up, and set aside.
- Add pecans to the trout pan and toast/brown for 1-2 minutes.
- Add oyster mushrooms, butter, and spices.
- Cook while stirring 3-4 minutes, or until tender.
- Add tomatoes and salt and pepper to taste.
- Push everything to one side, then return fish to the pan, skin-side up.
- Turn off the heat.
- Add the grated Gouda and butter to the grits, stirring well to melt and combine, then adjust the consistency with a little more milk or water if needed.
- The grits should be viscous but should still stand up on the plate.
- Top trout with the oyster mushroom and pecan mixture and serve alongside a helping of Gouda grits.
- Enjoy!
milk, water, kosher salt, black pepper, grits, gouda, butter, trout filets, kosher salt, black pepper, olive oil, pecan pieces, oyster mushrooms, butter, cinnamon ground, cumin ground, cayenne, cherry tomatoes
Taken from cookpad.com/us/recipes/346051-north-carolina-trout-with-sauteed-oyster-mushrooms-and-pecans-with-gouda-grits (may not work)