North Carolina Trout with Sautéed Oyster Mushrooms and Pecans with Gouda Grits

Name: North Carolina Trout with Sautéed Oyster Mushrooms and Pecans with Gouda Grits
Total time: 3600 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 cup whole milk; 1 cup water; 1 Kosher salt, to taste; 1 Black pepper, to taste; 1/2 cup Riverview Farms grits; 2 oz grated Gouda; 1 tbsp unsalted butter; 16 oz fresh trout filets; 1 Kosher salt, to taste; 1 Black pepper, to taste; 1 tbsp olive oil; 1/4 cup pecan pieces; 2 oz oyster mushrooms, chopped; 1 tbsp butter; 1/8 tsp cinnamon ground; 1/4 tsp cumin ground; 1/10 tsp cayenne; 8 each cherry tomatoes, halved

Lizzy Johnston @cook_2885147

Atlanta, Georgia

This week we're excited to bring you fresh North Carolina Trout filets along with delicious oyster mushrooms, pecans, Gouda cheese, and, one of our very favorite things, Riverview Farms grits. We know you will flip over these grits! Learn more at www.PeachDish.com.

Lizzy Johnston @cook_2885147

Saved

Ingredients

1 hour

2 servings

Gouda Grits
1 cupwhole milk
1 cupwater
1Kosher salt, to taste
1Black pepper, to taste
1/2 cupRiverview Farms grits
2 ozgrated Gouda
1 tbspunsalted butter
Trout with Oyster Mushrooms and Pecans
16 ozfresh trout filets
1Kosher salt, to taste
1Black pepper, to taste
1 tbspolive oil
1/4 cuppecan pieces
2 ozoyster mushrooms, chopped
1 tbspbutter
1/8 tspcinnamon ground
1/4 tspcumin ground
1/10 tspcayenne
8 eachcherry tomatoes, halved

Saved

Steps

1 hour

1

Combine milk, water, salt, and pepper in a small sauce pot and bring to a simmer, while occasionally stirring, over medium heat. Slowly stir in the grits with a whisk, then continue to
stir until they return to a simmer.
2

Lower heat to medium-low and cook 25-30 minutes. Season the trout with salt and pepper.
3

Continue stirring grits along the bottom of the pot every 5 minutes or so with a whisk and/or flat-edged wooden spoon to avoid scorching the pot. Once grits have cooked fully, turn off the
heat, cover the pot and let rest on the stove for another 15-20 minutes.
4

While grits are resting, heat a sauté pan over medium-high heat. Add oil, and heat until shimmering.
5

Add trout skin-side down. Cook without turning or moving until the fish is mostly cooked through and well-browned and crisp on the skin side. Move to a plate, skin-side up, and set
aside.
6

Add pecans to the trout pan and toast/brown for 1-2 minutes. Add oyster mushrooms, butter, and spices. Cook while stirring 3-4 minutes, or until tender. Add tomatoes and salt and pepper to taste. Push everything to one side, then return fish to the pan, skin-side up. Turn off the heat.
7

Add the grated Gouda and butter to the grits, stirring well to melt and combine, then adjust the consistency with a little more milk or water if needed. The grits should be viscous but should still “stand up” on the plate.
8

Top trout with the oyster mushroom and pecan mixture and serve alongside a helping of Gouda grits. Enjoy!