RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes > 

Next

POTATO CRUSTED TROUT

Mustard Seed Market & Cafe Natural Foods Cookbook
The sweet, mild flavor of trout is enhanced by a horseradish potato crust and killer balsamic onions. A popular cafe entree, it is served with fresh spinach, cherry tomatoes, and roasted garlic puree warmed quickly in olive oil.
Serves 2.

Ingredients

Trout
• 2 medium red-skin potatoes
• 2 tsp. prepared horseradish
• 1 tsp. mayonnaise
• 1 tsp. sour cream
• 1/2 tsp. drained capers, coarsely chopped
• Sea salt to taste
• Freshly ground black pepper to taste
• 4  4-oz. split rainbow trout fillets
• Extra-virgin olive oil
• Greens, for plating

Balsamic Onions
• 1 large red onion, halved then thinly sliced
• 1¼ cups balsamic vinegar
 

Directions

Heat oven to 350 degrees.

For the Trout: Shred the potatoes. In a large bowl combine the shredded potatoes, horseradish, mayonnaise, sour cream, capers, and salt and pepper to taste. Coat trout with potato mixture on meat side of fillets. Set aside.

Heat oil in a medium ovenproof skillet. When skillet is hot, saute trout until golden brown on potato-crusted bottom; flip fillets and place skillet in oven about 5 minutes or until trout is cooked through.

For the Balsamic Onions: In a medium saucepan combine the onion slices with the balsamic vinegar. Cook, stirring occasionally, until onions are very soft and balsamic is reduced to a thick glaze that clings to the onions.

Plate the crusted trout with a mixture of some wilted, warmed greens and a scoop of balsamic onions.
 

Chef's Notes

• Rainbow trout is the most popular and best known of the freshwater trout species. It has firm-textured flesh and a mild, sweet flavor.

• To roast garlic, trim the top inch off the garlic bulb, exposing the cloves underneath the papery skin. Pour 2 tbsp. olive oil over bulb and wrap in foil. Bake in a 375-degree oven for 1 hour. Allow to cool slightly, then squeeze garlic paste from roasted cloves.

• Freshly wilted greens are a quick, nutritious "extra." Take 2 to 3 cups of washed greens (such as kale, collards, spinach), tear into bite-size pieces, and quickly saute in a hot skillet just until slightly wilted.