FoodReference.com (Since 1999)

RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

SEAFOOD RECIPESFISH Recipes pg 2TROUT RECIPES >>>>> >  Pan Seared Trout, Oyster Cream

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.

 

Pan Seared Trout With Oyster Cream Sauce Over Grit Cakes

Chefs of RodnReel.com
by Mike Lane & Chefs of Rodnreel
Recipe by Blake Champion

 

Ingredients

    • Grits, regular or instant
    • Salt
    • Unsalted butter
    • Flour
    • Pepper
    • 8 fresh skinless trout filets
    • 2 eggs, well beaten
    • Italian breadcrumbs
    • Olive oil
    • 1 shallot, minced
    • 3 cloves garlic, minced
    • 1/4 cup dry white wine
    • 1/2 dozen fresh shucked oysters, roughly chopped, with liquid
    • White pepper
    • Heavy cream
     

Directions

Cook grits according to pkg. directions. Add salt and butter. Place grits in refrigerator overnight or for at least 4 hours. After grits have set, make small, flat patties, lightly flour, and set aside.

Heat nonstick skillet over medium heat. Salt and pepper filets. Season some flour with salt and pepper. Dredge filets in this flour. Next, dredge in eggs. Lastly, dredge in breadcrumbs, being sure to coat evenly. Sear fish in 2 tsp. oil for 2 minutes on each side. Set fish aside and keep warm.

Heat 2 tbsp. oil in medium saucepan. Add shallot and garlic; cook for 1-2 minutes over medium heat. Deglaze with wine (allow liquid to reduce by half). Add oysters and liquid, salt, and white pepper. Cook for only 1 minute. Add cream, reduce heat to medium low, and re-season to taste. Cook sauce, stirring constantly, until it sticks to back of spoon.

Brown grit cakes in oil in nonstick skillet for 5 minutes on each side (cakes will be soft and warm inside). Keep warm.

Plate grit cakes on top of small amount of sauce. Place filets over cakes and drizzle on some sauce.
 

  Home   |   About & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website. 
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages