Seared Lake Trout with Chanterelles

Haven’t had a chance to get out recently to re-stock the freezer so I thawed a lake trout caught earlier this June. If I freeze fish whole, after thawing, I fillet them and dry them on a wire rack in the fridge overnight. When it comes to searing or grilling, having the fillets dry really helps to prevent any chance of sticking and achieve that nice crispy crust on the skin. The fillets were cooked on a hot cast iron pan with a searing weight added on top to help prevent any curling.

Seared lake trout fillet over a parsnip purée with a side of butter-basted chanterelles and a simple salad:

Looks delicious.

Well done.

SDC

Thanks SDC!

looks fantastic Mike33! Good call on drying thawed fish too.
Do you grill it only skin side or start with the meat?

Thanks! I always start the fish skin side down and end up leaving it until it’s about 80% cooked through. I’ll flip it right at the end to finish it. Sometimes when I’m cooking it in a pan, I won’t even flip it and finish the top by basting with hot butter.

Looks great!