Baked Trout with Smoked Gouda Mushroom Asaragus

Trout prepared simply and served simply with fresh tomato wedges and a sauté of fresh asparagus and mushrooms topped with smoked gouda is a delightful, light and satisfying Spring meal.

Preparation

Ingredients

1 package trout, rinsed and patted dry
olive oil
salt and pepper to taste
fresh herbs or your favorite seasoning (fresh thyme, chives, garlic, fenugreek, red chili pepper, e.g.)

1 large tomato
balsamic vinegar
salt and pepper

1 bunch asparagus, cut into 1 inch pieces
1 bag Ozark Forest mushrooms, cleaned, shiitake stems removed, and torn into bite-sized pieces
2-4 oz. Marcoot smoked gouda
splash of white wine or sherry (about 1/4c.)
2 cloves garlic, chopped
olive oil
salt and pepper to taste

Preparation

Prep all your ingredients before beginning to cook. This whole meal comes together pretty quickly.

Trout: Preheat the oven to 400. Sprinkle trout all over with salt and pepper, and any spices (if using fresh herbs, sprinkle over the top once cooked). Place skin-side down in an oiled baking dish and rub a bit of olive oil over the flesh. Bake about 5 to 7 minutes and turn skin side up. Remove skin, if desired. Bake an additional 3-5 minutes or to desired browness or crispiness--don't over cook it and dry it out, though!

Veggie Sauté: Heat a thin layer of olive oil in a large skillet over medium-high heat. When the trout goes in the oven, add the mushrooms, garlic, salt and pepper to the skillet and sauté until the mushrooms release their liquid. Add the asparagus and toss until the mushroom liquid is reabsorbed. Sprinkle the wine or sherry over to deglaze the pan. Cook another minute while you grate the smoked gouda over the whole thing. Turn off heat and cover. Allow this to sit so the cheese will melt while you prepare the plates.

Tomato: Slice into wedges and drizzle a little good balsamic vinegar over. Sprinkle with salt and pepper, and maybe a little garlic powder or fenugreek.

Arrange everything beautifully on a plate, take a photo and then eat it up!

Tip: CSA Eating

There is a learning curve to eating locally and seasonally, so give yourself and your family the time to figure it out. It's worth learning because it can save you time and money, make you a more creative cook, and teach you to appreciate your food more as you savor the delicious quality of produce at its peak of...Read more

Testimonials

Del Carmen has been a vendor for Fair Shares since 2009. We have developed a quality relationship based on trust. Our communications have been seamless. In addition, Fair Shares and its members have been great marketers for our products.  As a (very) small business, we are unable to advertise or market our products, so we have to rely on word of mouth.  Many of our customers are, were, or know Fair Shares members who have recommended our products.

Del Carmen has also benefitted from valuable ideas for use of existing products and suggestions in product development from the Fair Shares community.  I go to them for feedback, knowing I will get good, reliable and useful information.

We thank you, Fair Shares, for your support and commitment to del Carmen. We wish you much continued success.  After all, your success also helps the success of del Carmen and other local vendors and farmers.

Estie Cruz-Curoe, del Carmen Beans, St. Louis, MO