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Colorado trout egg milk salt flour bread crumbs olive oil capers lemon juice extra-virgin olive oil garlic salt parsley scallions chevre orzo heavy cream chevre tomatoes basil parsley green onions
Viewed: 7 - Published at: 3 years agoIngredients
- 1 (8-ounce) fresh Colorado trout, cleaned and separated into fillets
- 1 egg
- 1/2 cup milk
- Salt and freshly ground black pepper
- All-purpose flour, for dusting
- Panko bread crumbs
- Olive oil, for sauteing trout
- 1 tablespoon capers
- 1 tablespoon lemon juice
- 1/2 cup extra-virgin olive oil
- 1 tablespoon roasted garlic
- Salt and freshly ground black pepper
- 2 tablespoons fresh chopped parsley
- 2 whole scallions, cleaned and chopped
- Chevre Orzo, recipe follows
- 1 pound orzo
- 1/2 cup heavy cream
- 1/4 to 1/2 pound chevre
- 1/2 cup peeled, seeded, and diced tomatoes
- 8 to 10 basil leaves cut into a chiffonade
- 2 tablespoons chopped parsley
- 2 green onions, sliced thinly on the bias
Method
- Preparing Trout: After de-boning, finning, cleaning, and filleting fish, rinse and pat dry.
- Combine egg and milk in a shallow dish to make an egg wash. Dredge trout in seasoned flour shaking off excess.
- Dip into egg wash mixture, and then into panko crumbs, turning to coat both sides and patting lightly.
- Remove fillets and place separately onto platter.
- Use waxed paper to keep fish from touching.
- Preparing Aioli Sauce: Place all ingredients into blender except for olive oil, and puree.
- Add a little water to loosen, if needed.
- Once you have reached the puree stage, slowly add the olive oil in a steady stream.
- This will cause the ingredients to emulsify.
- Set aside.
- Cooking Trout: Preheat oven to 325 degrees F. In a heavy saute pan, coat bottom with 1/8-inch of oil.
- Heat pan and oil to medium heat.
- Add fillet skin side up and cook for about 1 1/2 minutes.
- Turn fillet over and cook until golden brown on the other side.
- Remove from heat and place on paper towels in baking dish.
- Place fillets in preheated oven for 6 to 7 minutes.
- Arrange on plates and drizzle with sauce making thin ribbons across the fillets.
- Serve with Chevre Orzo.
- Cook orzo in salted boiling water to just under done.
- Drain and keep warm.
- Heat the cream, add remaining ingredients, and toss with the pasta.
- Season with salt and pepper, to taste.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
- The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
