Trout are one of the few farmed fish on the West Coast that are considered sustainable. Most trout available are rainbow and come to market at around 1 pound (454 g) per fish. You can cook them head on or remove the heads for the convenience of the diners. The butter can be made in advance and frozen for up to 1 month.
Butter
2 cups (500 mL) whole oyster mushrooms
8 wild onions (or green onions)
1 Tbsp (15 mL) extra-virgin olive oil
salt and pepper, to taste
¼ cup (60 mL) butter
4 small trout (each about 1 lb [454 g]), head on
2 Tbsp (30 mL) extra-virgin olive oil
4 lemon wedges
In a mixing bowl, combine the oyster mushrooms, onions, olive oil, salt, and pepper. Place the mushrooms and onions on a hot grill and cook until each side is charred and the mushrooms and onions are wilted. Transfer to a food processor and allow to cool slightly. Pulse until a coarse paste is formed. Add the butter and pulse until mixed. Remove from the processor and place the mixture on a sheet of plastic wrap. Fold over the plastic and form a compact log. Roll the log into the plastic film until it is well sealed. Grab the ends and twist in opposite directions until a compact and tight cylinder is achieved. Place in the refrigerator and chill for at least 30 minutes. Can be done well in advance.
Place trout on a small plate and drizzle with olive oil. Season well, inside and out, with salt and pepper. Place on a hot grill and cook about 3–4 minutes per side, or until the skin is charred and the flesh is cooked through. Gently remove from the grill and place on a serving plate. Allow to rest for 1–2 minutes. Remove the butter from the plastic film and cut into thick rounds. Place 2 rounds in each trout belly and serve immediately, with lemon wedges to drizzle juice overtop.
SERVES 4