Serves 2
2 8 oz. Rainbow trout filets
1 t coriander seed
1 t dill seed
1 t mustard seed
1/2 t sugar
1/2 t salt
12 oz duck or veal stock
6'oz wild mushrooms
1 t butter
Parsley
Heat stock until reduced and thickened. Heat oven to 425. Grind herbs with mortar and pestle and cover fleshy side of trout. Brown mushrooms in hot pan, add butter and parsley.
Place trout in greased pan and place in heated oven. Broil for 7 min, until fish is flakey. Add sautéed mushrooms to stock sauce. Spoon sauce over hot fish. Nice with sautéed spinach, and citrus vinaigrette salad. Serve with a cold white or dry rose wine.
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