Mill City Cooks

Grilled Trout with Chokecherry-Herb Sauce and Sauted Oyster Mushrooms

by Market Chef Heather Hartman

Serves 6

 Ingredients
6 whole trout filets, Star Prairie WI.
1 pint, or about 1 1⁄2 cups chokecherries (found at Prairie Hollow Farms), gooseberries, or wild blackberries can work as well.
2 tablespoons honey
1 teaspoon pectin (use Pomona’s brand, works well in low sugar/sweetener recipes)
 
 
For the Sauce

Wash chokecherries, and put in large saucepan. Cover with water, 1 1⁄2 inches, cook for 15-20 minutes on low heat until fruit gets plump.

Press chokecherry juice through a sieve into a bowl, and add 3⁄4 cup juice (sour cherry, apple, or cranberry).

(Chokecherries have a large pit or seed in the middle, so keep in mind you will need to squish the juice through a sieve, and possibly add another tasty juice. I like tart cherry, or maybe apple cider).

Mix the honey and pectin in the sauce, and put back in pan on low heat. Whisk well to combine, may need to go through the sieve again to remove jelled bits from pectin after taken off heat. Only heat for a minute or two to dissolve the pectin.

Place in a bowl, or glass for serving.

For Trout

Heat a grill to medium heat. Rinse trout under cold water, pat dry with paper towels and season well with salt and pepper. Place fresh herbs in cavity if available!

Place trout on grill, folded over (you can also put foil under the fish to keep them from sticking, or oil trout skin.

Meanwhile, chop up your oyster mushrooms (from Cherry Tree Mushrooms, ask Jeremy how they are grown!), and throw into a pan with a knob of butter and on medium high heat, sauté until crispy.

Check your trout; you should see them get a pale pink when cooked.

Drizzle the sauce over the fish, and sprinkle the mushrooms over to serve. Garnish with dressed greens (spinach, arugula), or fresh fruit.