Waterwheel
Warm Springs
Iron Skillet Stuffed Mountain Trout
4 whole trout, deboned, heads removed
1 quart mixed mushrooms, sliced thin
1 tablespoon minced garlic
1 tablespoon minced shallot
1 quart fresh baby spinach, washed and tightly packed
¼ cup dry white wine
1 tablespoon unsalted butter
2-3 tablespoons cooking oil
For stuffing, heat oil in a large skillet. Once pan is hot, add mushrooms and lightly season with salt and pepper. Allow mushrooms to brown before stirring. Once browned, reduce heat to medium and add garlic and shallots, and sauté for less than 1 minute. Add wine and reduce to half. Remove from heat and add spinach and butter. Season with salt and pepper. Stir and set aside to cool.
For trout, preheat oven to 350 degrees. Season trout with salt and pepper. Stuff each with 1/3 of the mushroom-spinach mixture. Heat cast iron skillet to medium-high. Add oil. When oil is hot, add trout. Cook until edges begin to brown, then flip and place skillet in oven for 5-7 minutes. Salt and pepper to taste.
Serves 4
