Serves: 4-8 patrons 



4 trout fillets


1 teaspoon dill seeds


1 teaspoon coriander seeds


1 teaspoon mustard seeds


1/2 teaspoon Turbinado sugar


pinch salt


10 1/2 ounces whole medium chanterelles, thoroughly washed


1 cup walnut halves, halved again longitudinally


1 tablespoon duck butter or unsalted butter, divided


1 tablespoon chopped parsley


Salt to taste




Pre-heat oven to 485° F. 


Heat a frying pan large enough to hold the chanterelles, top against the bottom of the frying pan.  Add 1 1/2 teaspoons duck butter. 


When the duck butter is hot, add chanterelles, top down, stems up. 


When the tops start to brown, shake the pan.  The mushrooms will fall over.  Continue to saute, shaking occasionally until the chanterelles release their water, approximately 10 minutes. 


Add walnuts an saute an additional 3 minutes 


Remove chanterelles and nuts from heat. 


Fold in the parsley and add salt to taste.  Cover.


Crush the spices, salt and sugar in a mortar until a coarse grind is reached. 


Place remaining 1 1/2 teaspoons duck butter in an ovenproof dish. 


Place in the oven to melt. 


When melted, remove and evenly brush the duck butter to coat the bottom of the dish. 


Place the fish in the dish with the meaty side up. 


Sprinkle approximately 1 teaspoon of the spice mixture over each fillet. 


Bake in the oven for 5-7 minutes, depending on the thickness of the fillets. 


When done, the sugar should be caramelized and the fish should flake easily. 


Remove fish from oven. 


Plate fish. 


Place chanterelles and walnuts to the side of the fillets.