Baked Trout with Shiitake Mushroom Pesto
- SERVINGS: 4
Chef Jim Kyndberg developed this simple, savory dish to spotlight organic midwestern trout. Have your fishmonger prepare the trout for you.
- 1 1/2 cups dried shiitake mushrooms
- 2 tablespoons tamari or soy sauce mixed with 2 cups boiling water
- 3 tablespoons coarsely chopped flat-leaf parsley
- 2 garlic cloves
- 1 medium shallot
- 1 tablespoon plus 1 teaspoon olive oil
- Salt and freshly ground pepper
- 4 trout (about 10 ounces each)—heads removed, fish cleaned and boned, fillets left attached to the skin
- Vegetable oil cooking spray
- 2 large leeks, white and tender green, thinly sliced
- 2 tablespoons dry white wine
- Juice of 1 lemon
- In a bowl, soak the shiitakes in the tamari-spiked boiling water until softened, about 30 minutes. Drain the mushrooms, reserving 2 tablespoons of the liquid. In a food processor, pulse the mushrooms and the reserved mushroom liquid with the parsley, garlic and shallot until finely chopped. With the machine on, slowly add 1 tablespoon of the oil. Transfer the pesto to a small bowl and season with salt and pepper.
- Place the trout on a work surface. Using tweezers, remove the fine pin bones that run along the center of each fillet. Coat a large nonstick baking sheet with cooking spray. Arrange the trout, skin side down, on the sheet.
- Heat the remaining 1 teaspoon of oil in a skillet. Add the leeks and cook over moderately high heat until just wilted, about 3 minutes. Add the wine, season with salt and pepper and cook until the liquid has evaporated, 1 to 3 minutes.
- Preheat the oven to 400°. Sprinkle the trout with the lemon juice and season with salt and pepper. Spread one-quarter of the pesto in a thin layer on each trout. Spoon the leeks on top and bake for about 10 minutes, or just until the trout is cooked through.