Wild Mushroom Stuffed Trout with Grilled Colorado Strip Steak

Name: Wild Mushroom Stuffed Trout with Grilled Colorado Strip Steak
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 6 to 8 servings
Cuisine: american
Ingredients: 6 tablespoons olive oil; 1 teaspoon honey; 1 teaspoon Dijon mustard; Juice of 1/2 lemon; 1/2 small shallot, finely chopped; Salt and freshly ground pepper; 3 New York strip steaks, about 1-inch thick; Salt and freshly ground pepper; Salt and freshly ground pepper; 4 tablespoons olive oil; 2 tablespoons unsalted butter; 12 ounces wild mushrooms, cut into 1/2-inch pieces; 1 clove garlic, finely chopped; 1/2 small shallot, finely chopped; 1/2 cup dry white wine; 4 whole trout, gutted and butterflied; 3 cups arugula

Recipe courtesy of Kelly Liken

Show: Hook, Line & Dinner

Episode: Colorado

Wild Mushroom Stuffed Trout with Grilled Colorado Strip Steak

0 Reviews

Level: Easy
Yield: 6 to 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

810

Total Fat

53

Saturated Fat

15

Carbohydrates

8

Dietary Fiber

3

Sugar

2

Protein

68

Cholesterol

234

Sodium

1021

Total: 50 min
Prep: 20 min
Cook: 30 min

Level: Easy
Yield: 6 to 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

810

Total Fat

53

Saturated Fat

15

Carbohydrates

8

Dietary Fiber

3

Sugar

2

Protein

68

Cholesterol

234

Sodium

1021

Total: 50 min
Prep: 20 min
Cook: 30 min

Ingredients

Lemon Vinaigrette:

6 tablespoons olive oil

1 teaspoon honey

1 teaspoon Dijon mustard

Juice of 1/2 lemon

1/2 small shallot, finely chopped

Salt and freshly ground pepper

Trout and Steak:

3 New York strip steaks, about 1-inch thick

Salt and freshly ground pepper

4 tablespoons olive oil

2 tablespoons unsalted butter

12 ounces wild mushrooms, cut into 1/2-inch pieces

1 clove garlic, finely chopped

1/2 small shallot, finely chopped

1/2 cup dry white wine

4 whole trout, gutted and butterflied

3 cups arugula

Directions

For the vinaigrette: Whisk together the olive oil, honey, mustard, lemon juice and shallots until combined. Season with salt and pepper.
For the trout and steak: Preheat a gas grill to medium-high heat or a charcoal grill to even, hot coals.
Sprinkle the steaks liberally with salt and pepper and rub them with 2 tablespoons of the olive oil. Grill, turning once, until cooked to the desired doneness, about 5 minutes per side for medium. Allow the cooked steaks to rest off the heat for at least 10 minutes before serving.
Place a large skillet over medium-high heat with 1 tablespoon olive oil and 1 tablespoon butter. Add the mushrooms, garlic and shallots to the skillet and cook, stirring occasionally, until the mushrooms are tender, 5 to 6 minutes. Add the wine and cook until almost completely reduced, 2 to 3 minutes. Season the mushrooms with salt and pepper and transfer to a dish.
Wipe out the skillet that the mushrooms were cooked in and return it to medium-high heat with the remaining olive oil and butter. Sprinkle the flesh of the fish liberally with salt and pepper and divide the cooked mushrooms among them, stuffing the cavity of each fish. Working in batches as needed, carefully cook the fish fillets, turning once, until the skin is golden brown and the flesh is cooked through, about 5 minutes per side.
To serve, slice the steak and arrange it on a platter. Slice the fish fillets in half and arrange alongside the steak. Toss the dressing with the arugula and serve the salad alongside.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Wild Mushroom Stuffed Trout with Grilled Colorado Strip Steak

Wild Mushroom Stuffed Trout with Grilled Colorado Strip Steak

Lemon Vinaigrette:

Trout and Steak:

Categories: