This recipe is meant for fillets of trout, char or small salmon like pinks or kokanee that are too large for a frying pan, and too thin for the grill. It will work with any fillet about 1 inch thick or less regardless of size or species.
1 or 2large fillets of trout, char or pink salmon, about 2 pounds total
2 to 4tablespoonsunsalted butter
1/4cuplovage or parsley leaves
1/2poundpreserved or sauteed mushrooms(any kind)
1tablespoonpickled mustard seeds
2tablespoonsberries preserved in syrup(I used rowan berries)
2pickled angelica stalks, sliced thin
Salt your fish well and set out on the cutting board to warm up a bit. Preheat your broiler, and if it has a setting, set it to "high."
Pat the fish dry with paper towels, then oil it up with the vegetable oil. Oil down the broiler pan. Set the fillets skin side down on the pan and dot the fish with bits of the butter.
Broil the fish for about 4 minutes or so, keeping an eye on it and rotating the fish if you see hotspots under your broiler. When the trout flakes, remove it from the oven. Using two spatulas, carefully lift the fish to a platter.
Grind some black pepper over it, and garnish with an herb of your choice, something pickled or otherwise tart -- even lemon juice is fine -- as well as something else savory, like the sauteed or preserved mushrooms. Eat with crusty bread, potatoes or rice.
Please don't get all hung up on the garnishes. They are my fancy, cheffy touch. The point, again, is something herby, something tart, and something else savory. Have fun with it!