Rosettes of Iowa Brook Trout
- ½ cup fine diced celery
- ½ cup fine diced yellow onion
- ½ cup fine diced red pepper
- 1 tsp chopped garlic
- 1 tsp chopped shallots
- 4 oz. melted butter
- 1 cup medium diced portabella caps
- ¼ cup sliced scallions
- 1 Tbsp wild mushroom powder
- 1 cup shrimp broth
- dash of tabasco
- dash of worcestershire sauce
- 1-1½ cups dried bread crumbs
- 4, 7-10 oz boneless trout fillets
- 2 lemons peeled and cut in half
- 1 lb. sweet butter, cut into cubes and tempered to room temperature
- 2 cups white wine
- 1 Tbsp chopped shallots
- 1 Tbsp fresh thyme leaves
- Salt and Pepper to taste
Saute celery, onion, red pepper, garlic, and shallots in the melted butter until about halfway cooked. Add portabellas. Cook until vegetables are tender. Reduce heat. Add broth, scallions, dash salt and pepper, mushroom powder, tabasco and worcestershire sauce. Let simmer 2-3 minutes, then turn off the heat. Fold bread crumbs in a little at a time until you reach the right consistency, then let cool.
In saucepan put your lemons, wine, shallots, and thyme. Let simmer. As the lemons soften, mash into pulp with wire whisk. Let this cook down until the lemons are completely broken up then lower heat. Slowly add butter to mixture while stirring (add 2-3 oz at a time) letting the butter melt into mixture completely each time before adding more. If sauce gets too hot or cold, it will separate. As you add the last of the butter, turn the heat off. Strain the sauce, and add salt and pepper to taste. Hold at room temperature.
Take the fillets of trout and lay flat on table
Spread an even layer of stuffing on each fillet. Roll fillets, then set them on end in a baking pan. Brush with clarified butter, add a little water or stock to the pan and cover. Bake in oven at 375 degrees for 10-15 minutes until fish is done.
Plate trout with a side of vegetables and top with sauce.
Serve and enjoy!