Sherry Vinegar Cashew Cream with Ontario Lake Trout, Wild Mushrooms and Grainy Mustard

Recipe by: Chef Charlotte Langley, CCO and co-founder of Scout Canning
Cuisine: Canadian

Prep time: 20 min
Cook time: 15 min
# of servings: 2

Sherry Vinegar Cashew Cream with Ontario Lake Trout, Wild Mushrooms and Grainy Mustard

Ingredients

½ cup (75 g) salted cashews, that have been soaked overnight in ½ cup (120 mL) cold water

1 Tbsp. (8.5 g) nutritional yeast

¼ cup (60 mL) Maille Sherry Vinegar

1 Tbsp. (15 mL) olive oil
Canola oil for frying

2 5-oz (140 g) filet of late trout

Salt, to taste

1 cup (100 g) any wild mushrooms you like (I used Lobster mushrooms)

¼ cup (40 g) fresh peas, shelled or snap

Maille Old Style Dijon Mustard, for garnish

Preparation

1. To make the crema, in a blender, emulsify soaked cashews, water, nutritional yeast, Maille Sherry Vinegar and olive oil until very smooth. Adjust seasoning to your liking and set aside until you are ready to plate.*

2. In a medium sized frying pan, pre-heat to high and drizzle a little canola oil. Season the filet with salt and place skin side down in the pan, away from you so as not to burn yourself.

3. Place the mushrooms in nice large pieces around the filet and sear at the same time.

4. When you see the fish has cooked about halfway on the side, flip in the pan and sear for 2 minutes on
its flesh side. Remove from the pan and let rest on a paper towel while you finish your dish.

5. Throw the handful of peas in with the mushrooms and reduce heat to medium. Deglaze with a splash
of Sherry Vinegar and adjust seasoning.

6. Pick your favourite plate and spoon a little of the crema on the bottom. Adoringly place the mushrooms and peas on top of the crema and the Trout filet that has now been resting. With a small spoon, garnish with a little Maille Old Style Dijon Mustard and any flowers or pretty herbs
you may have lying around.

 

*NOTE: The crema makes an AMAZING vinaigrette option for any salad!