One-Pan Crispy Trout with Creamy Mushrooms & Peas

Steelhead trout sizzles until the skin is crisp and the flesh is succulent, then gets the luxury treatment with a creamy mix of earthy mushrooms and sweet peas. 

What You Get

Forest Nameko mushrooms 

English peas 

Green garlic 

Trout (see note below) 

Cream 

Lemon 

Cooked wild rice 

What You’ll Need

Salt and freshly ground pepper

Olive oil

Butter

Makes 3 servings

Active Time: 25 minutes  

Total Time: 25 minutes  

Step 1

Trim the mushrooms. Shell the peas. Finely chop 3 tablespoons green garlic (the light green and white parts only). Remove the trout from the packaging, pat dry with paper towels, and season on both sides with salt and pepper.

Step 2

In a large sauté pan over medium-high heat, warm 2 tablespoons olive oil. Add the trout, skin-side down, and cook until the skin is browned and crispy and the flesh is opaque halfway through, 3 to 4 minutes, depending on thickness. Flip the trout and just kiss the second side, 1 minute longer. Transfer to a plate with the crispy skin facing up and keep warm.

Step 3

Wipe out the pan, return it to medium-high heat, and melt 2 tablespoons butter. Add the green garlic and stir until fragrant, 30 seconds. Add the peas and 3 tablespoons water, and sauté until the peas begin to soften and the water evaporates, 3 minutes. Add the mushrooms and sauté until barely tender, 2 or 3 minutes longer. Add the cream and cook until it reduces slightly and the mixture is saucy, 2 minutes. Remove from the heat, stir in the juice from ½ lemon, and season to taste with salt and pepper.

Step 4

Reheat the wild rice in the microwave until steamed through and warm, 1 to 2 minutes. 

Step 5

Heap the rice on plates and top each with a piece of crispy trout. Spoon the creamy mushrooms and peas over and serve warm.

Note: The trout may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.