Rainbow Trout in Mushroom Beer Sauce with Pan-Roasted Carrots

  • 4 tablespoons butter, divided
  • 4 ounces cremini mushrooms, clean and sliced
  • 4 ounces shiitake mushrooms, stemmed and sliced in half
  • Salt, divided
  • Freshly ground black pepper, divided
  • 3 cloves garlic, minced
  • ½ cup amber ale
  • 2 tablespoons fresh parsley, chopped, plus extra for garnish
  • 1 tablespoon white balsamic vinegar
  • 8 ounces rainbow carrots
  • Olive oil, divided
  • 2 5-ounce Riverence Rainbow Trout fillets, thawed and patted dry
  1. In a medium saucepan, melt 3 of the tablespoons of butter over moderate heat. Add the mushrooms and sauté for 5 to 7 minutes, until tender, stirring occasionally.
  2. Add the garlic and simmer until fragrant, about 30 seconds. Slowly add the beer, chopped parsley, the balsamic vinegar, salt, and pepper.
  3. Bring to a gentle boil and reduce liquid by half. Remove from heat and let rest. Peel rainbow carrots and slice in half.
  4. Over medium-high heat, in another medium skillet, add small amount of olive oil.
  5. Add carrots and cook until golden color appears. Turn down heat to medium and cover, turning occasionally until tender.
  6. In a large saucepan over medium-high heat, add the olive oil.
  7. Add the trout fillets skin side down. Season to taste with salt and pepper. Cook for 5-6 minutes and turn over.
  8. When trout and carrots are just about cooked, place the mushroom beer sauce back onto the stove over moderate heat and bring to a simmer.
  9. Turn heat to low and whisk the remaining butter into the sauce until melted.
  10. Plate the trout fillets and spoon the mushroom beer sauce over the trout. Garnish with a bit of chopped parsley. Serve with the carrots.

Takes 30 minutes, Serves 2.

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