Recipe: Pan Fried Trout with Chanterelles and Grapes

1 large bunch flame seedless grapes
½ lb chanterelle mushrooms (or substitute another mushroom)
2-3 medium tomatoes
2 shallots
2 pounds whole rainbow trout or steelhead, cleaned
3 tablespoons extra-virgin olive oil
2 tablespoons dry white wine
salt and pepper
1 tablespoon fresh chervil, minced
1 tablespoon fresh thyme, minced

To clean the chanterelles, first examine and gently brush off any debris. Then fill a basin of cold water and add chanterelles. Agitate them briefly and remove immediately. Pat them dry. On a large cutting board, chop the tomatoes into 1 inch pieces, mince the shallots, and cut the chanterelles into 1.5 inch pieces. Measure out 1 cup of grapes and set aside. Separate the rest of the grapes from their stems and place into another bowl. Set everything aside.

Rinse the fish and pat it dry. Salt and pepper it generously. In a large heavy skillet, heat the oil and wine on medium high flame. Add the fish and fry for 4 minutes. Flip the fish and cook for another 2 minutes.

While the fish cooks, place 1 cup of grapes into a food processor or blender. Process until they release their juices and are pureed. Place the processed grapes into a fine mesh sieve over a bowl. Press the processed grapes to collect the juice.

Add the grape juice to the fish and then all the other ingredients and cook until the sauce thickens and the mushrooms soften – about 6-10 minutes. The grapes should still hold their shape and firmness.

Sprinkle with the fresh herbs and serve.

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