Posts Tagged ‘Chef Tenney Flynn’

Sauteed Rainbow Trout Filet with Spinach, Oysters, Shiitakes and Tasso

Yield: 4 servings


4 each 8 ounce skin-on Rainbow Trout Filets

1 Pound Washed Stemless Spinach

8 Ounces  Stemmed and Sliced Shiitake Mushrooms

1 Pint Freshly Shucked Gulf Oysters

2  Ounces Julienned Tasso

2 Ounces Concentrated Lobster or Shrimp Stock

4 Ounces Butter

Olive Oil


Salt and Pepper


For the sauce, place the two ounces of stock in a large coffee mug and microwave on high until boiling.  Remove and add the stick of cold butter cut in cubes and blend with an immersion blender (or transfer to a regular blender) until creamy and smooth.  Reserve in a very warm place or in a double boiler at just under simmering.

Season the Rainbow Trout filets with salt and pepper and dust in flour.  Preheat a large (12” or bigger ) or two smaller sauté pans.  First, place a tablespoon each of olive oil and butter in the pan then the Rainbow Trout filets, skin side up and sauté for about four minutes on each side on medium high heat.

While the Rainbow Trout is cooking, sauté the shiitakes in a little olive oil for about three minutes, stirring often.  Add the tasso (which is already cooked and just needs to be heated), the spinach for a couple of minutes, stilling often and finally the oysters just until the edges curl.  Reserve warm.

When the fish is done, plate in a large pasta bowl and top with the spinach and oyster mixture, including any juices.  Add one ounce of lobster butter and serve immediately.

Mushroom Risotto with Grilled Sea Scallops and Mushroom Butter Sauce

Yield: 4 servings


Mushroom Butter Sauce
1 lb. Salted Butter
2 oz. Sautéed Mushrooms
1 cup Boiling Mushroom Stock
½ oz Porcini Mushrooms
2 lbs. Dry pack 10-20 scallops
Salt and Pepper
8 10” bamboo skewers
Aerosol Olive Oil Cooking Spray

Sautéed Mushrooms for Risotto
½ oz. Butter
1  ½ tsp. Extra Virgin Olive Oil
1⅛ tsp. Garlic, Minced
1 ½ tsp Shallots, Minced
1 ½ tsp Parsley, Chopped
½ lb. Large White Mushrooms,   Sliced ½” thick
2 tbsp. White Wine
4 oz. Shiitake Mushrooms, Quartered
⅜ tsp. Salt
1 dash Ground Pepper

Mushroom Stock
6 cups Mixed Mushroom stems, finely diced
3 tbsp. Finely diced Shallots
2 oz. Finely diced Carrots
4 oz. Finely diced Celery
4 oz. Finely diced Onions
1 tsp. Fresh Thyme
1 Small Bay Leaf
¼ tsp. Crushed Black Peppercorns
4 oz. Red Wine
6 cups Water
1 tbsp. Olive Oil, blended
1 tbsp. Butter
2 tsp. Salt

½ oz. Butter
2 tbsp. Chopped Parsley
¾  tsp. Chopped Shallots
¾  tsp. Chopped Garlic
¼ cup White Wine
1 cup Arborio Rice
1 Pt. Mushroom Stock
½ dash Black Pepper
¼ tsp. Salt
½ oz. Veal Jus

Service of Risotto
1 cup Prepped Risotto
1 cup Mushroom Stock
1 ⅓  tbsp. Finely Diced Shallots
1 tsp. Finely Diced Garlic
¼ cup Butter
1 ⅓ tbsp. Fines Herbs
¼ cup Grated Parmesan Cheese
Salt and Pepper, to taste


Method for Mushroom Butter Sauce

Place 40 degree butter cut in ½” cubes in a tall metal container of about a 1 qt. capacity. Add warmed sautéed mushrooms and the one cup of boiling mushroom stock with the porcinis. Blend to puree and emulsify with an immersion blender (if using a regular blender, cover the top with a clean napkin or paper towel, not a tightly fitting lid). Reserve warm in a double boiler on very low heat.

Method for Scallops

Remove the side muscle from each scallop.  Work into an iced bowl. Double skewer each order (7-8 ounces) so they don’t roll on the skewer while turning. Season with salt and very lightly with black pepper.  Spray with olive oil. Brush the grill with oil.  If using a charcoal grill, throw on a few wood chips or sticks to get a little smoke. After making sure the rest of the meal is ready, lightly grill the scallops on a hot fire for about two minutes on each side. Serve on mushroom risotto with mushroom butter sauce.  Garnish with fresh chervil.

Method for Sautéed Mushrooms

Sauté all ingredients together over medium heat.

Method for Stock

Sauté the mushroom stems in a thick bottomed sauté pan in the oil and butter.  Cook on medium heat, stirring often, until they are lightly browned.  Raise the heat and add the vegetables and aromatics. Cook on medium high heat until vegetables are lightly caramelized, stirring often. Add the wine and reduce by half.  Add the water and bring to a boil.  Reduce to a simmer and cook uncovered at a low simmer for 30 minutes or until reduced to 4 cups.  Add salt and reserve. Strain through a fine sieve and reserve.

Method for Risotto

Melt butter in a large sauce pan until it foams.  Lightly sweat shallots, garlic and 2 tablespoons of parsley. Add Arborio rice and stir to coat.  Cook, stirring constantly for 1 minute.  Add salt and pepper. Stir in wine and cook, stirring constantly until wine is absorbed.  Stir in stock, one cup at a time, stirring constantly.  ADD MORE STOCK ONLY WHEN THE PREVIOUS AMOUNT HAS BEEN ABSORBED.  Add the remaining parsley. When all 4 cups of mushroom stock have been incorporated, spread the mixture out to cool on a half sheet pan and refrigerate. Reserve for Service.

Method for Service of Risotto

Place butter in a small pre-heated sauté pan.  When it foams, gently sweat shallots and garlic for about one minute and add parsley and risotto. Stir to coat, raise heat and add half of the stock and stir until it has been absorbed before adding the other half. When it’s almost dry, remove from heat and stir in the cheese.  Taste for doneness and season to taste with salt and pepper.  Serve immediately.