Stuffed Trout and Roasted Trout with Fresh Pasta, Mushrooms & Micro Greens

Instructions

1. Roughly chop the green onions and parsley, and place into a blending container with the micro-greens, a big pinch of salt, and a big splash of water. Blend with an immersion blender until smooth. 
2. Gut a whole trout, and then rub the blended herb paste generously throughout the whole inside cavity and all around the outside of the trout. Place the trout onto a sheet tray lined with olive oil, and then into a 400F oven for 12-18 minutes, until the fish is cooked to your liking. 
3. Get a frying pan heating on medium heat with a tablespoon or two of butter. Meanwhile, chop all your oyster mushrooms (other mushrooms would be fine, too) and thinly slice your clove of garlic. Get everything into the pan to start cooking. Once mushrooms are browned, pour in your heavy cream and reduce until the sauce has thickened.
4.  Make your fresh pasta by dumping 1 cup all purpose flour and ½ cup semolina flour in a mound on your countertop. Make a little crater in the top of the mound, and into the crater crack an egg and drizzle a small amount of olive oil and another small drizzle of water. Now use a fork to start slowly incorporating the egg and oil into the flour. When everything is combined, get in there with your hands and knead it for a minute or two until the dough is smooth and spongy. Roll out the pasta into a thin sheet using a rolling pin or a pasta maker. Then cut the pasta into the thickness of noodles you like. 
5. Boil a pot of water, and cook your noodles 2 minutes or so until they float. Drain the noodles and place them into your pan of mushroom cream sauce. Cook the noodles in the sauce another minute or so. 
6. Plate the pasta with the fish and serve with lemon!