Spring brings fresh chives and mint and freshly caught brook trout. Try this family recipe for trout (brook or rainbow) for breakfast or for supper. If you don’t eat bacon, no worries, the trout tastes delicious with out it.
Try this low temperature method of cooking salmon, topped with a spice and herb mixture. If you like gravalox, you’ll love this warm salmon as your entrée!
Serving potatoes with fish is the best accompaniment because they won’t overpower the flavor of the fish. Potatoes “hasselback style” are simply potatoes that are cut into thin slices leaving the bottom part attached. They will “fan” open while they are roasted.
Bon appétit!
Serves four
2, 12 to 16-ounce fresh brook (or rainbow trout) cleaned, boned, and filleted
4 slices turkey bacon or your favorite brand
Oil for sautéing
Sea salt and freshly ground black pepper to taste
Yellow cornmeal for dusting
Smoked paprika for sprinkling
About 2 tablespoons olive oil for sautéing
2 teaspoons unsalted butter
1 tablespoon snipped chives
2 tablespoons chopped flat leaf parsley
Lemon wedges for garnish
To prepare:
Ask the fish market to clean and fillet trout, leaving the skin intact. Carefully run your fingers down the sides to detect any thin bones still in the flesh. If you find bones, use long nosed pliers to pull them out before proceeding. Rinse under cold running water and pat dry. Gently score the skin with two or three slits to prevent curling.
In a heavy skillet over moderate high heat, sauté the bacon until it is brown and crisp on both sides. Transfer to paper towels and pat dry.
In the same heavy skillet, over moderate high heat, add just enough oil to coat the bottom of the pan and heat until nearly smoking.
Pour about one-half cup of cornmeal on a plate or shallow dish; season to taste with salt and pepper. Working one fillet at a time, coat both sides with cornmeal. Pat off the excess and sprinkle both sides with paprika. Carefully lower the fillet into the pan placing the skin side down. With a flat spatula, carefully press down on the top of the fillet and hold for about thirty to forty-five seconds until the skin is set. Continue to sauté about two to three minutes until golden brown, then turn the fillet over and brown the other side, about two to three minutes. Immediately transfer to a hot platter and place in warm oven. Continue until all fillets are cooked.
Meanwhile, melt butter in a small saucepan, stir in chives and parsley and cook stirring often until you see brown specks.
To serve, arrange fillets on a platter, drizzle a spoonful of herb butter over each fillet and top with bacon (whole slice or crumbled), garnish the platter with lemon wedges and serve at once.
Related Recipes:
New Red Potatoes, Hasselback Style
Seared Salmon with Spring Herbs and Spices