Trout with Sausage Morel Cream Sauce & Asparagus

SERVINGS

3

PREP TIME

20 min

TOTAL TIME

35 min

GLUTEN FREE

YES



Perfect for Sunday dinner, pan fried trout is smothered in morel mushroom and sausage cream sauce. Served with asparagus, you’ll definitely want seconds. 

Recipe featured on Dan Small Outdoors Radio, Wisconsin’s #1 Outdoor Radio Show.


 Enjoy these main ingredient substitutions:

ingredients
1 cup heavy cream, divided
1/4 cup cornmeal
Salt and Pepper, to taste
2 trout filets, skin on
1/2 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
1 small shallot, chopped fine
5 medium morels, diced large
1/4 cup white wine
Juice of 1/2 lemon
3 tablespoons canola oil
1 bunch asparagus
DIRECTIONS
Place 1/8 cup cream in shallow dish. In another shallow dish, add cornmeal, salt and pepper; season both sides of trout filets with salt and pepper. Place filets skin side down in cream, then dredge skin side only in cornmeal. Set fish aside while preparing sauce.

In sauté pan, over medium heat, brown sausage. Remove from pan, leaving drippings. Add shallots and cook for 30 seconds, then add morels and continue to cook for 3 to 4 minutes. Add white wine and cook another 2 -3 minutes. Season with salt and pepper. Once morels are cooked, add sausage back to pan. Add remaining cream and lemon juice. Simmer for 3 minutes. Turn to low and keep warm while preparing asparagus and fish.

Fill medium pot with water and 1/4 cup salt. Bring water to boil, add asparagus and cook for 2 to 3 minutes, depending on their thickness. Once fork tender, remove asparagus and shock in ice water. Drain and place on paper towel.

In additional sauté pan, heat oil over medium-high heat. Place fish in pan skin side down and cook for 1 minute or until golden. Flip fish and continue to cook until done, about 2 to 3 minutes.

Plate trout and asparagus; spoon cream over top.

Ingredients

Directions

1 cup heavy cream, divided
1/4 cup cornmeal
Salt and Pepper, to taste
2 trout filets, skin on
1/2 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
1 small shallot, chopped fine
5 medium morels, diced large
1/4 cup white wine
Juice of 1/2 lemon
3 tablespoons canola oil
1 bunch asparagus
Place 1/8 cup cream in shallow dish. In another shallow dish, add cornmeal, salt and pepper; season both sides of trout filets with salt and pepper. Place filets skin side down in cream, then dredge skin side only in cornmeal. Set fish aside while preparing sauce.

In sauté pan, over medium heat, brown sausage. Remove from pan, leaving drippings. Add shallots and cook for 30 seconds, then add morels and continue to cook for 3 to 4 minutes. Add white wine and cook another 2 -3 minutes. Season with salt and pepper. Once morels are cooked, add sausage back to pan. Add remaining cream and lemon juice. Simmer for 3 minutes. Turn to low and keep warm while preparing asparagus and fish.

Fill medium pot with water and 1/4 cup salt. Bring water to boil, add asparagus and cook for 2 to 3 minutes, depending on their thickness. Once fork tender, remove asparagus and shock in ice water. Drain and place on paper towel.

In additional sauté pan, heat oil over medium-high heat. Place fish in pan skin side down and cook for 1 minute or until golden. Flip fish and continue to cook until done, about 2 to 3 minutes.

Plate trout and asparagus; spoon cream over top.