# Rainbow Trout with Wild Mushroom Ragout, Brussels Sprout Chips, and Roasted Sunchokes > Tender rainbow trout gets a generous covering of deeply browned wild mushrooms, glossy pan juices, and fresh parsley. Crisp Brussels sprout leaves and golden, skin-on sunchokes bring crunch and earthy sweetness—a winter plate finished with enough lemon to keep it bright. - URL: https://www.chezjk.com/recipes/mcfarland-springs-rainbow-trout-with-wild-mushroom-ragout-roasted-sunchokes-brus - Author: Jonathan Katzman - Cooked and photographed: 2023-01-25 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, nut-free, pescatarian ![Rainbow Trout with Wild Mushroom Ragout, Brussels Sprout Chips, and Roasted Sunchokes](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2Ffae08b60412edf23.jpg) ## Pan-Seared Rainbow Trout Cooking mostly on the skin side protects the delicate flesh and gives the trout a crisp foundation beneath the mushroom ragout. ### Ingredients - 4 skin-on rainbow trout fillets, about 6 oz each, pin bones removed - 1½ tbsp ghee - ¾ tsp kosher salt, or to taste - ¼ tsp freshly ground black pepper - ½ lemon, cut into wedges ### Instructions 1. Pat the trout very dry, especially the skin. Season with salt and pepper just before cooking. 2. Heat the ghee in a large skillet over medium-high heat. Add the trout skin-side down, working in batches if needed. Press gently with a fish spatula for the first 20 seconds to keep the skin flat. 3. Reduce the heat to medium and cook for 4–6 minutes, until the skin releases easily and the flesh is mostly opaque up the sides. 4. Turn carefully and cook for another 1–2 minutes, depending on thickness, until the thickest part reaches 145°F. Remove promptly and finish the flesh with a light squeeze of lemon. ### Notes - Use two skillets if necessary so all four portions finish together; crowded fillets steam rather than sear. ## Wild Mushroom Ragout Browning the mushrooms in batches builds savory depth without making them soggy. A short reduction and a little butter create glossy juices rather than a heavy sauce. ### Ingredients - 1¼ lb cleaned mixed wild or specialty mushrooms, such as chanterelles, black trumpets, and maitake - 2 tbsp ghee, divided - 1 large shallot, finely diced - 2 cloves garlic, finely chopped - 1 tsp fresh thyme leaves - ⅓ cup dry white wine - ½ cup gluten-free unsalted mushroom or vegetable stock - 1 tbsp unsalted butter, cold - 1–2 tsp fresh lemon juice - ½ cup loosely packed flat-leaf parsley leaves, coarsely chopped - to taste kosher salt and freshly ground black pepper ### Instructions 1. Tear or cut the mushrooms into substantial bite-size pieces, keeping small mushrooms whole. Dry thoroughly after cleaning. 2. Heat 1 tablespoon ghee in a wide skillet over medium-high heat. Brown half the mushrooms in a loose layer, leaving them undisturbed initially so they develop color. Cook for 5–7 minutes, then transfer to a bowl. Repeat with the remaining ghee and mushrooms. 3. Return all the mushrooms to the skillet. Reduce the heat to medium, add the shallot, and cook for 2–3 minutes. Add the garlic and thyme and stir for 30 seconds. 4. Pour in the wine and scrape up the browned bits. Reduce by about half, then add the stock and simmer for 4–6 minutes, until the mushrooms are tender and only a shallow layer of juices remains. 5. Turn off the heat and stir in the cold butter. Add lemon juice, salt, and pepper to taste. Fold in half the parsley and reserve the rest for plating. ### Notes - Use commercially sourced edible mushrooms, not unidentified foraged mushrooms. - If the ragout becomes dry, loosen it with a tablespoon or two of stock. If watery, reduce it before adding the butter. ## Brussels Sprout Chips Loose leaves blister quickly into crisp chips, while thinly sliced hearts add a little tenderness. A restrained amount of oil helps the leaves roast rather than turn greasy. ### Ingredients - 1¼ lb Brussels sprouts - 1½ tbsp olive oil - ½ tsp kosher salt, or to taste - ½ tsp finely grated lemon zest ### Instructions 1. Heat the oven to 425°F. Trim the Brussels sprout stems and peel away the leaves, trimming a little farther into the stem as needed. Thinly slice the compact hearts. 2. Dry the leaves thoroughly. Toss with the olive oil and salt, then spread across two sheet pans in a loose single layer. 3. Roast for 10–16 minutes, rotating the pans and checking after 7 minutes. Remove browned, crisp leaves as they finish, allowing thicker pieces to continue cooking. 4. Scatter with lemon zest just before serving. Leave uncovered so the leaves retain their crisp edges. ### Notes - Avoid adding lemon juice directly to the finished chips; it softens them quickly. ## Roasted Sunchokes Keeping the skins on and roasting cut-side down produces browned edges and creamy interiors, highlighting the sunchokes' nutty sweetness. ### Ingredients - 1½ lb sunchokes - 2 tbsp olive oil - ¾ tsp kosher salt, or to taste - ¼ tsp freshly ground black pepper - 1 tsp fresh lemon juice ### Instructions 1. Heat the oven to 425°F. Scrub the sunchokes thoroughly, trim any damaged spots, and dry well. Leave the skins on. 2. Cut into roughly 1-inch pieces, halving small knobs and quartering larger ones so the pieces cook evenly. 3. Toss with olive oil, salt, and pepper. Arrange on a rimmed sheet pan with broad cut surfaces facing down and space between the pieces. 4. Roast for 30–40 minutes, turning after about 20 minutes, until deeply golden outside and easily pierced with a knife. 5. Toss with the lemon juice and adjust the salt just before serving. ### Notes - Sunchokes can cause digestive discomfort for some people; serve modest portions if they are unfamiliar. ## Overall Timing / Workflow The sunchokes take the longest and tolerate a brief hold. Cooking the trout last keeps it moist while the Brussels sprout chips stay crisp. ### Instructions 1. 0:00 — Heat the oven to 425°F. Scrub, cut, and season the sunchokes. 2. 0:10 — Put the sunchokes in the oven. Clean and cut the mushrooms, prepare the aromatics, and separate the Brussels sprout leaves. 3. 0:20 — Start the mushroom ragout. Turn the sunchokes when their undersides are golden. 4. 0:30 — Roast the Brussels sprout leaves on separate pans, using available oven racks. Rotate pans as needed and remove crisp leaves progressively. 5. 0:40 — Finish the ragout and keep it warm over very low heat. Check the sunchokes for tenderness. Pat dry and season the trout. 6. 0:45 — Sear the trout. Gently loosen the ragout with stock if needed, then add the finishing butter, lemon, and parsley. 7. 0:55 — Plate immediately, keeping the crisp Brussels sprout leaves away from the ragout's juices. ### Notes - Allow approximately 55–65 minutes total. If oven space is limited, finish the sunchokes first, then roast the sprout leaves while cooking the trout. ## Plating Keeping the roasted vegetables in separate clusters preserves their textures and lets the mushroom-topped fish remain the focus. ### Instructions 1. Place a trout fillet on each warm plate, skin-side down. 2. Spoon the mushroom ragout over the center of the fish, leaving some trout visible at the edges. Scatter with the reserved parsley. 3. Arrange the sunchokes alongside the fish and add the Brussels sprout chips in a separate loose pile. 4. Serve immediately with the lemon wedges. ## Leftover Path Storing the fish, ragout, and vegetables separately prevents the crisp components from absorbing sauce and allows gentler reheating of the trout. ### Instructions 1. Refrigerate leftovers in separate airtight containers within 2 hours. Use the trout within 2 days and the vegetables and ragout within 3 days. 2. Reheat sunchokes and Brussels sprout leaves in a 400°F oven, checking the leaves after 3–5 minutes and allowing the sunchokes 10–15 minutes. The leaves will be less crisp than when freshly cooked. 3. Warm the ragout in a small saucepan with a splash of water or stock. Reheat the trout gently, covered, in a 300°F oven until it reaches 165°F, or flake it cold over a lemon-dressed salad. 4. For a different meal, fold the warmed mushrooms and chopped sunchokes into an omelet and serve the trout alongside. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.