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1
Put the mushrooms into a small saucepan with two cups of water and bring to a boil.
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2
Turn off the heat and let the mushrooms steep in the hot water for one hour.
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3
Drain the mushrooms, reserving the soaking liquid, and rinse under running water to remove all residual sand and dirt.
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4
Chop the reconstituted mushrooms.
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5
Melt the two tablespoons of butter in a medium-size skillet over medium heat.
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6
Saute three tablespoons of the chopped shallots until they are limp, about four minutes.
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7
Add the chopped morels, the chopped button mushrooms and the reserved mushroom-soaking liquid.
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8
Cook over medium heat until nearly all of the liquid is evaporated from the skillet.
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9
Season with soy sauce and salt.
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10
Make each trout fillet into a figure eight: place the fillet skin-side-down on a cutting board and cut almost completely in half lengthwise, leaving the two long pieces attached by a half inch at one end.
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11
Curl one side of the fillet into a circle, skin side out, and the other side of the fillet into a circle, flesh-side out; the two circles will be attached in the middle and the fish will look something like a pair of glasses - two circles with a bridge in the middle.
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12
Using a metal spatula, carefully place each of these formed fillets into a buttered deep skillet.
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13
Fill each of the circles of fish with a mound of the chopped mushroom mixture.
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14
Place the skillet on the burner and carefully pour fish stock into the skillet, almost (but not quite) up to the top of the fish.
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15
Turn the heat to medium, cover the skillet and poach the fish for 10 minutes, or until the fish is cooked through; the fillets will look opaque.
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16
Watch the liquid so that it barely simmers.
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17
Remove the fish with a slotted spatula to a warm serving platter or warm individual appetizer or dinner plates.
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18
Keep warm until ready to serve.
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19
While the fish is poaching, make the beurre blanc sauce.
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20
In a heavy medium-size saucepan, simmer the vinegar and wine with the remaining three tablespoons of shallots over a medium-low heat until nearly all of the liquid is evaporated.
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21
Add the cream and heat, stirring, for one minute.
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22
Whisk in the butter cubes, a few at a time, until all of the butter is incorporated and the sauce has the consistency of light cream.
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23
Season with salt and pepper and a dash of Sherry vinegar, if desired.
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24
Strain the sauce, if desired.
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25
If not using this sauce right away, it will keep warm in a thermos for up to two hours without separating.
