Trout with Woodears and Sun-dried Tomato

I saw an offer for 4 fillets of trout for £5, and it was just too enticing to pass. I've never cooked trout before and was quite eager to have some. Plus, for our lab Christmas dinner last year, I had a whole trout roasted with a mixture of mushrooms (enoki, oyster, chanterelles??) that tasted extremely delicious!

I didn't hunt for those exact mushrooms but decided to use what I had in my cupboard. Shiitake seemed too light, but I did have woodears which seemed closest to providing a smoky dark flavour. I also thought of using the sun-dried tomatoes. So, with those two ingredients, a little balsamic vinegar, sugar, soy sauce, and the water used to reconstitute the dried tomatoes and woodears, I quickly braised the trout and then reduced the liquid to turn it into a sauce. Not the same, but still quite tasty after only ~10 minutes cooking time (was too hungry to attempt anything extensive)! If I have a little more time to cook next time, I may try roasting them together as that may give the fish a slightly harder texture and a more developed flavour.

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