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The ingredients needed to prepare North Carolina Trout with Sautéed Oyster Mushrooms and Pecans with Gouda Grits:
- Provide Gouda Grits
- Prepare 1 cup whole milk
- Provide 1 cup water
- Prepare 1 Kosher salt, to taste
- Provide 1 Black pepper, to taste
- You need 1/2 cup Riverview Farms grits
- You need 2 oz grated Gouda
- Provide 1 tbsp unsalted butter
- Prepare Trout with Oyster Mushrooms and Pecans
- Get 16 oz fresh trout filets
- Provide 1 Kosher salt, to taste
- Get 1 Black pepper, to taste
- Use 1 tbsp olive oil
- Take 1/4 cup pecan pieces
- Take 2 oz oyster mushrooms, chopped
- You need 1 tbsp butter
- Provide 1/8 tsp cinnamon ground
- Provide 1/4 tsp cumin ground
- Take 1/10 tsp cayenne
- Use 8 each cherry tomatoes, halved
Instructions to make North Carolina Trout with Sautéed Oyster Mushrooms and Pecans with Gouda Grits:
- Combine milk, water, salt, and pepper in a small sauce pot and bring to a simmer, while occasionally stirring, over medium heat. Slowly stir in the grits with a whisk, then continue to - stir until they return to a simmer.
- Lower heat to medium-low and cook 25-30 minutes. Season the trout with salt and pepper.
- Continue stirring grits along the bottom of the pot every 5 minutes or so with a whisk and/or flat-edged wooden spoon to avoid scorching the pot. Once grits have cooked fully, turn off the - heat, cover the pot and let rest on the stove for another 15-20 minutes.
- While grits are resting, heat a sauté pan over medium-high heat. Add oil, and heat until shimmering.
- Add trout skin-side down. Cook without turning or moving until the fish is mostly cooked through and well-browned and crisp on the skin side. Move to a plate, skin-side up, and set - aside.
- Add pecans to the trout pan and toast/brown for 1-2 minutes. Add oyster mushrooms, butter, and spices. Cook while stirring 3-4 minutes, or until tender. Add tomatoes and salt and pepper to taste. Push everything to one side, then return fish to the pan, skin-side up. Turn off the heat.
- Add the grated Gouda and butter to the grits, stirring well to melt and combine, then adjust the consistency with a little more milk or water if needed. The grits should be viscous but should still “stand up” on the plate.
- Top trout with the oyster mushroom and pecan mixture and serve alongside a helping of Gouda grits. Enjoy!
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