2three ounce filets of ciscoa.k.a tillabee or lake herring, or another mild lake fish, like brown trout
Kosher salt and fresh ground black pepper
4ozunsalted butter
Fresh lemon juice or champagne vinegarto taste
1Tfresh cut chives
1Tflavorless cooking oilfor sauteing the fish and mushrooms
A couple fresh thyme sprigsand a clove of garlic whacked with your fist, for basting the fish (optional)
3ouncesof salad greens per personor more depending on appetite
3ounces a good handful“fragrant” black trumpets, cleaned
For the summer greensuse whatever is the freshest, but steer towards sweet greens, as opposed to those that are more bitter, like frisee or chicory, a little won’t hurt, but don’t overdo the bitter. Here’s what I picked from the yard:
Daylily flowers
Purslane
Wild lettuces
Dandelions
Lettuce hearts
Speckled romaine leaves
Fresh sliced radishes
Instructions
Gather your greens, whatever you’re using, then clean in cold water if needed and dry. I like to roll fresh greens up very gently in a towel to soak up extra water if they are saturated, since that will dilute any dressing. Reserve the greens until needed.
Season the fish with salt and pepper. Heat the butter on medium heat in a large saute pan until it toasts, and begins to smell like nuts, then add the fish, skin side down, and the fragrant trumpets. Cook until the fish is caramelized and golden on the underside and the mushrooms are cooked through.
Next Add the thyme sprigs and garlic clove to the pan, then continue to cook the fish, skin side down, basting occasionally with the fat from the pan, until just cooked through. If the fish starts to fall apart, you have over cooked it, be careful.
To plate the dish, arrange the greens on plates, then top with the fish and mushrooms, reserving the browned butter left over in the pan for the vinaigrette. Add a shot or two of lemon juice or vinegar to the pan, along with the chives, season lightly to taste with salt and pepper, (taste it to make sure it’s great and adjust as needed) then drizzle the vinaigrette over each salad and serve immediately.