Ingredients
- 6 ounce trout fillet
- 4 ounce salmon fillet
- 1 ounce plum tomato, cut into six wedges
- 4 ounce basil leaves
- 1/4 cup olive oil
- 4 cup spears asparagus, peeled and cut into 2 inch lengths
- 1 cup portobello mushroom cap, cut into large pieces
- 4 cup button mushrooms, cut in half
- 4 cup shiitake mushrooms, cut into large pieces
- 1 stick butter
- 1 cup cream
- 4 sprig thyme
- 1 sprig recipe basil sauce (see below)
- 6 ounce trout fillet
- 4 ounce salmon fillet
- 1 ounce plum tomato, cut into six wedges
- 4 ounce basil leaves
- 1/4 cup olive oil
- 4 cup spears asparagus, peeled and cut into 2 inch lengths
- 1 cup portobello mushroom cap, cut into large pieces
- 4 cup button mushrooms, cut in half
- 4 cup shiitake mushrooms, cut into large pieces
- 1 stick butter
- 1 cup cream
- 4 sprig thyme
- 1 sprig recipe basil sauce (see below)
- 3 cup olive oil
- 1 cup small bunch of basil, leaves picked and stems discarded
Preparation
Baking Directions:
1.Heat oven to 400F.
2.Place tomato wedges in a small baking dish.
Drizzle with 2 tablespoons olive oil, 4 basil leaves and sprinkle with salt and pepper.
Roast in oven until beginning to caramelize and turn dark in color.
Remove from oven and set aside.
3.Fill a medium bowl with ice water.
Set aside.
4.Fill a medium saucepan with water.
Bring to a boil.
Add 2 teaspoons salt and the asparagus.
Cook for 30-45 seconds until asparagus turns bright green.
Remove from boiling water with a slotted spoon and transfer immediately to the ice water.
Let sit for 3-5 minutes until cool.
Remove from ice water and pat dry.
5.Sprinkle trout and salmon with salt and pepper.
Using two sizes of round cookie cutters, cut fish fillets into circles, using the smaller cutter for the trout.
Discard any excess fish.
6.Heat 2 tablespoons butter in a medium skillet over medium heat.
Add fish circles and cook until flesh is firm and opaque.
7.Remove fish from pan, cover and set aside.
8.Add 2 tablespoons butter and remaining olive oil to the skillet.
Cook until butter is melted.
Add mushrooms and stir well to combine.
Cook until mushrooms are tender.
Season to taste with salt and pepper.
9.In a small saucepan, melt remaining butter over medium low heat.
Add cream and thyme.
Continue to cook until cream is warm, stirring occasionally.
Remove thyme sprigs and discard.
Stir in lemon juice and season to taste.
Cover and set aside.
To make the Basil Sauce1. Combine oil and basil in a blender.
Puree until very smooth, about 5 minutes.
2.Strain into a medium bowl through a fine mesh sieve.
3.Transfer to an airtight container until ready to use.
Serving Directions:
Divide mushrooms between plates, spreading into a thin layer in the middle of each plate.
Arrange asparagus on mushroom mixture.
Top with one piece of each fish.
Drizzle cream sauce over trout and place roasted tomato between the two fish.
Drizzle with basil sauce and serve immediately.
