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Pan Seared Trout With Oyster Cream Sauce Over Grit Cakes

Chefs of
by Mike Lane & Chefs of Rodnreel
Recipe by Blake Champion



    • 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


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.

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