Trout with Tomato-Brown Butter
Makes 4 servings.
Trout:
2 cups white cornmeal
1 teaspoon salt
½ teaspoon black pepper
8 rainbow trout fillets, 4 to 6 ounces each, skin on
Salt and black pepper, to taste
2 cups canola oil, approximately
Tomato-Brown Butter:
½ pound butter
½ tablespoon sherry vinegar
½ cup oven-dried tomatoes, finely chopped*
¼ cup fresh flat-leaf parsley, finely chopped
Salt and black pepper, to taste
*Preheat oven to 150°. Slice plum tomatoes lengthwise and arrange them cut sides up on a baking sheet. Sprinkle with salt, pepper and sugar. Dry in oven for about 3 hours. Once they are cool, store in airtight containers. Kept in a cool, dry area, they will remain fresh and flavorful for several months.
Preheat oven to 300°.
Trout: Stir together cornmeal, salt and pepper in a shallow pan. Season trout with additional salt and pepper and dredge in the cornmeal, coating well and gently shaking off any excess.
Heat oil in a large saute pan or skillet over medium-high heat until very hot. (There should be about a half-inch of oil in the pan. To check if the oil is hot enough, sprinkle a bit of cornmeal into the oil. If it sizzles right away, the oil is ready.)
Carefully place 2 fillets in the pan at a time, frying on each side for about 2 minutes until golden brown. Set the fillets aside on a baking sheet while preparing the remaining trout. Arrange the rest of the fillets on the baking sheet, place in the oven and bake until just cooked, about 5 to 6 minutes.
Tomato-Brown Butter: Melt butter in a large saute pan over medium-high heat. Continue to simmer butter (watching carefully and lowering heat if necessary to prevent burning) until it begins to foam, turns golden brown and develops a nutty aroma.
Remove from heat. Stir in vinegar, oven-dried tomatoes and parsley. Season with salt and pepper.
To serve, arrange 2 fillets on each plate and spoon Tomato-Brown Butter on top.
Makes 4 servings.
Trout:
2 cups white cornmeal
1 teaspoon salt
½ teaspoon black pepper
8 rainbow trout fillets, 4 to 6 ounces each, skin on
Salt and black pepper, to taste
2 cups canola oil, approximately
Tomato-Brown Butter:
½ pound butter
½ tablespoon sherry vinegar
½ cup oven-dried tomatoes, finely chopped*
¼ cup fresh flat-leaf parsley, finely chopped
Salt and black pepper, to taste
*Preheat oven to 150°. Slice plum tomatoes lengthwise and arrange them cut sides up on a baking sheet. Sprinkle with salt, pepper and sugar. Dry in oven for about 3 hours. Once they are cool, store in airtight containers. Kept in a cool, dry area, they will remain fresh and flavorful for several months.
Preheat oven to 300°.
Trout: Stir together cornmeal, salt and pepper in a shallow pan. Season trout with additional salt and pepper and dredge in the cornmeal, coating well and gently shaking off any excess.
Heat oil in a large saute pan or skillet over medium-high heat until very hot. (There should be about a half-inch of oil in the pan. To check if the oil is hot enough, sprinkle a bit of cornmeal into the oil. If it sizzles right away, the oil is ready.)
Carefully place 2 fillets in the pan at a time, frying on each side for about 2 minutes until golden brown. Set the fillets aside on a baking sheet while preparing the remaining trout. Arrange the rest of the fillets on the baking sheet, place in the oven and bake until just cooked, about 5 to 6 minutes.
Tomato-Brown Butter: Melt butter in a large saute pan over medium-high heat. Continue to simmer butter (watching carefully and lowering heat if necessary to prevent burning) until it begins to foam, turns golden brown and develops a nutty aroma.
Remove from heat. Stir in vinegar, oven-dried tomatoes and parsley. Season with salt and pepper.
To serve, arrange 2 fillets on each plate and spoon Tomato-Brown Butter on top.