Steelhead Trout Cake with Sautéed Chanterelles and Balsamic Drizzle – St. Supéry Estate Vineyards &

Ingredients

• 1 lb. steelhead trout, boned, skinned, and cut into ¼ in dice
• 4 slices fresh white bread, crumbled into small pieces (a little smaller than the fish), divided in ½
• 2 Tbsp. milk
• 2 Tbsp. butter, chilled and finely diced
• 1 Tbsp. chopped chives
• ½ tsp. fresh lemon zest
• Salt & Pepper to taste
• 4 oz chanterelle mushrooms, cleaned well, and roughly, but mostly evenly, chopped
• ¼ C olive oil, divided in half
• 2 Tbsp. minced shallot
• 1 tsp. minced garlic
• Balsamic glaze, or ½ cup balsamic reduced to 2 Tbsp.