Trout with miso sauce and mushrooms

 

          The fillets are crunchy with cracker crumbs and sauced with a mushroom cream accented with miso and rice wine vinegar. Try with flounder or perch.

Makes 4 servings

• 1 egg
• ¼ cup cracker crumbs, such as saltines
• 3 tablespoons sesame seeds
• ¼ teaspoon pepper
• 4 trout fillets (about 1¼ pounds), skinned
• 1 tablespoon unsalted butter
• 1 tablespoon vegetable oil
• 1½ cups sliced mushrooms
• ¼ cup chicken broth or water
• ¼ cup heavy cream
• 3 tablespoons rice wine vinegar or cider vinegar
• 2 tablespoons miso or soy sauce
• 1 teaspoon sugar

1. Beat egg in shallow pie plate ; stir together crumbs, sesame seeds and pepper on piece of waxed paper.
2. Dip fish in egg, then crumb mixture to coat evenly and place on clean waxed paper.
3. Heat butter and oil in medium-size skillet over medium heat ; add fillets and cook 6 minutes until fish flakes easily when tested with fork, turning halfway through cooking.
4. Transfer to serving plate and cover with aluminium foil to keep warm.
5. Add mushrooms to skillet, sauté over medium-high heat for 4 minutes until lightly colored ; reduce heat to low.
6. Stir in chicken broth, cream, vinegar, miso and sugar ; bring to boiling.
7. Boil, stirring, 1 minute ; spoon sauce evenly over fish.

BON APPÉTIT