Rainbow trout takes center stage in this vibrant, seasonal dish. Crisped skin and tender flesh are balanced by the earthy richness of mushrooms and the subtle sweetness of fennel. A splash of white wine and butter turns the vegetables into a glossy pan sauce that’s poured generously over the fish, while fresh herbs and lemon bring brightness to every bite. Simple to prepare yet elegant enough for company, this recipe highlights the beauty of cooking with fresh, local ingredients.

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What’s the Difference Between Rainbow Trout and Regular Trout?

Rainbow trout is milder, more approachable, and widely available—great for versatile cooking. Other trout varieties tend to be richer and stronger in flavor, appealing to those who want a more robust, “wild” taste.

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Rainbow Trout with Fennel and Mushrooms

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Author: Philip Call

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Description

A vibrant, seasonal dish.

Ingredients

Scale

1 whole trout (Laurel Hill Trout Farm)
2 lb mixed mushrooms: Chanterelle, Blue Oyster, Lion’s Mane, Maitake (Bounty Beneath)
1 head fennel (Coldco Farm)
½ white onion (or ramp, shallot, red onion, or onion of any kind)
Chives (Coldco Farm or foraged)
300 ml (10 oz) white wine
2 oz butter
Fines herbes (Coldco Farm)
One lemon (for its juice)
Olive oil
Salt and pepper

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Instructions

Ask your fishmonger to gut and clean your trout.
Pat trout dry with paper towels, rub with olive oil, and season liberally with salt and pepper.
Grill on a wildly hot grill until skin is crisp and the flesh is light pink.
Over a high flame, get a skillet extremely hot. Add olive oil and mushrooms, cook until dark brown. Season, add chopped fennel and onion, and cook until fennel begins to brown. Add white wine, reduce au sec. Add butter, cook until noisette. Pour entire pan over trout on a dish with a generous lip to hold the liquid.
Garnish with fine herbs. Squeeze a whole lemon on top and serve immediately.