Roasted Golden Trout, Clyde Common Prosciutto, Chard, First of the Morels, and Fried Egg

Adapted by
April 2011
Yield: 4 Servings


Wild Mushrooms
grapeseed oil
2 pounds assorted wild or cultivated morel mushrooms, or chanterelles, or oysters, trimmed and cleaned (reserve trimmings)
2 tablespoons butter
2 tablespoons minced shallots
2 teaspoons thyme leaves
salt and freshly ground white pepper
Mushroom Cream
10 shallots, peeled and coarsely chopped
10 cloves garlic, smashed with the flat side of a knife
2 pounds button mushrooms, cleaned and finely chopped
Reserved wild mushrooms trimmings
1 cup white wine
2 quarts heavy cream
10 sprigs thyme
Prosciutto-wrapped Trout
1½ pounds greens (kale, swiss chard), washed and stemmed
1 yellow onion, small diced
3 cloves garlic, thinly sliced
extra virgin olive oil
½ cup preserved lemon, finely chopped
White balsamic vinegar
salt and freshly ground white pepper
4 whole trout, boned and trimmed
16 slices prosciutto, preferably homemade
To Assemble and Serve
1 egg, sunny side up


For the Wild Mushrooms:

Add a small amount of grapeseed oil to a large sauté pan. When smoking hot, add the mushrooms, making sure not to shake the pan. Allow the mushrooms to sear, about 3 to 4 minutes. Using a slotted spatula, turn the mushrooms over 1 by 1, and allow them to sear on the opposite side. Add the butter, shallots, thyme, and season with salt and pepper. Toss all the ingredients together in the pan. When the mushrooms are cooked through, remove them from the pan and drain on paper towels.

For the Mushroom Cream:

In a large pot, sweat the shallots and garlic together until soft. Add the chopped mushrooms and the trimmings from the roasted mushrooms. Season with salt, and cover the pot with a tight fitting lid. Allow the mushrooms to release all of their liquid, about 10 minutes. Remove the lid from the pot, and reduce the mushroom liquid until dry. Add the white wine to the mushrooms, and reduce by half. Add the heavy cream and thyme, and allow the cream to simmer for about an hour. When finished, run the liquid through a food mill to squeeze as much flavor out of the mushrooms as possible. Strain the liquid through a chinois and reserve.

For the Prosciutto-wrapped Trout:

Blanch the greens in salted water. Allow to cool, and chop very fine. Squeeze out as much water as possible. Sweat the onion and the garlic in a small amount of olive oil until very soft. Allow to cool. Mix the drained greens, the onions, and the preserved lemon in a stainless steel bowl and season with the white vinegar, honey, olive oil, salt and pepper.

Rinse the trout well and pat dry. Season the insides with salt and pepper, and spread the greens mixture inside the four trout. Lay out the sliced prosciutto on a flat surface. Lay the trout on the slices, and wrap until it is completely covered. Repeat on all 4 trout.

To Assemble and Serve:

Preheat the oven to 400°F. In a large sauté pan, sear the trout on both sides. Place in the oven at 400°F for 5 minutes. Remove the trout from pan, and drain excess oil. Add the roasted mushroom and mushroom cream to the pan and bring to a simmer. Pour over the roasted trout. Serve with a sunny side up egg.