Pan Roasted Trout with Shiitake Mushrooms and Sweet Corn
Chef John Mooney of Heartbeat at The W Hotel – New York, NY
Adapted by StarChefs

Yield: 4 Servings

Ingredients:

• 2 brook trout, cut into 4 fillets
• 2 ounces grapeseed oil
• 1 ½ cups corn kernels
• 6 dried shiitake mushrooms, ground into powder
• 2 Tablespoons wondra flour
• 20 dried shiitake mushrooms, rehydrated in 4 cups hot water
• 3 shallots, peeled and thinly sliced
• 2 ounces enoki mushrooms
• 1 bunch chives, cut into 2 inch batons
• Salt and pepper to taste

Method:

Remove rehydrated mushrooms from water, and julienne, reserving water. Cover corn kernels with reserved mushroom liquid, bring to simmer for 10 minutes and puree until smooth. Strain corn mixture through sieve and season with salt and pepper. Set aside and keep warm.

Combine wondra flour and dried mushroom powder. Season fish on both sides with salt and pepper and dust with mushroom flour on skin side only. Cut each fillet in half for eight pieces, total. Heat large sauté pan over medium-high heat and pour in 1 ounce grapeseed oil. Sear fish skin side down 3 minutes, flip and remove from heat. Let rest in pan for additional 3 minutes. Remove fish from pan and set aside.

Return pan to flame over medium heat; add remaining grapeseed oil and sauté julienned mushrooms and sliced shallots until shallots are translucent.

To Serve:
Place two fillets on each plate. Put a large spoonful of mushrooms and shallots on top of fillets and stack an additional fillet on top of mushroom mixture. Spoon corn sauce around fish and garnish with enoki mushrooms and chives.