Cashew Crusted Trout
Ingredients:
| 8 | Trout fillets (2 - 3 ounces each) |
| 6 oz. | Cashew nuts (lightly ground) |
| 10 oz. | Unsalted butter |
| 1 oz. | Chopped chives |
| 6 oz. | Chanterelle mushrooms |
| 1 | Chopped onion |
| 1 | Zucchini cut into strips |
| 1 | Yellow squash cut into strips |
| 1 | Carrot cut into strips |
| 4 lbs. | Potatoes |
| Dash | Salt and pepper |
- Place trout filets on a greased baking sheet and season with salt and pepper.
- Sprinkle with ground cashew nuts, covering the fish.
- Cut butter into 2-inch cubes and place randomly on top of trout, and then bake trout in oven for 8-10 minutes at 350F.
- Sauté mushrooms and onions and set aside.
- Steam vegetable strips and set aside.
- Boil potatoes and mash. Once cooked, pipe flat in the center of each plate.
- Once fish is cooked, carefully remove filets from baking sheet and place two filets side by side top of mashed potatoes.
- Retain melted butter from the cooking tray and add chopped chives and a pinch of salt and pepper to make butter sauce.
- Pour butter sauce around the edge of the plate.
- Place cooked mushrooms randomly around the edge of the plate, on top of the sauce
- Place cooked vegetable strips on top of the trout.