This recipe calls for ruby trout, whose salmon-hued fillets are somewhat thicker than those of other varieties, but rainbow trout will work well, too. Be sure to remove the row of tiny bones from the fillets prior to cooking. The fish is delicious atop a bed of mashed potatoes.
- 4 ruby trout fillets with skin intact, 1/2 pound each (see note above)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly cracked pepper
- 1/4 cup Dijon mustard
- 2 cups fresh bread crumbs
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh basil leaves
- 2 tablespoons chopped fresh chives
- 1/4 cup all-purpose flour
- 6 tablespoons vegetable oil
- For Sauce:
- 5 tablespoons unsalted butter, cut into pieces
- 1/3 cup diced fresh mushrooms
- 3 tablespoons thinly sliced green onions
- 3 tablespoons seeded and diced tomato
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons finely chopped fresh sage
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 2/3 cup chicken stock, heated
Companion recipe: Chicken Stock
Trim the sides of each trout fillet to remove any fins. Cut a small diagonal slice from the tail end to remove any tail fin. Cut each fillet into 2 pieces by slicing on a sharp diagonal to produce rough diamond-shaped pieces, season with the salt and pepper and then brush the flesh sides only with Dijon mustard to coat heavily.
In a food processor fitted with the metal blade or in a blender, combine the bread crumbs, parsley, basil, chives and flour. Process until the mixture is very fine and evenly green. Transfer to a baking sheet. Press the mustard-coated flesh side of the fillets into the mixture to coat completely.
In a large nonstick frying pan over medium-high heat, warm 1/2 of the vegetable oil. Working in two batches, add the fillets, coated-sides down, and cook until the bread crumbs are golden brown, about 2 minutes. Turn and cook on the skin sides until the fish is opaque throughout, about 3 minutes longer. Transfer to a warmed platter and keep warm. Repeat with the remaining vegetable oil and fillets.
FOR SAUCE: Heat a frying pan over high heat. When it is hot, add 2 tablespoons of the butter and the mushrooms. Sauté briefly, then add the remaining 3 tablespoons butter, the green onions, tomato, lemon juice, sage, salt, pepper and stock. Bring to a boil and cook, stirring a few times, until the stock has reduced in volume and large heavy bubbles have formed, about 1 minute.
TO SERVE: Place 2 trout pieces on each warmed individual plate and spoon some of the sauce on the pieces. Serve immediately.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
802 calories; 50g total fat; 173mg cholesterol; 1282mg sodium; 32g carbohydrates; 2g fiber; 55g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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