Fishing season draws near! In our anticipation, we decided it was time to go to town on our stash of Trout fillets that my sous chef caught last year and start making room in the freezer for this season’s haul. For this meal, we decided to go with a simple and classic preparation (Flour Coated and Pan Fried) and adorn it with a fun sauce to add a little earthiness and a little sweetness to the fish. We weren’t sure how it would work out before we made it, but our experiment ended up rewarding us with a delicious meal!
We served our fish with Black Truffle Baby Potatoes and Sautéed Green Beans. This would also pair very nicely with Roasted Asparagus, Mirepoix Carrot Cakes, and/or Couscous.
Time: 20 Minutes
Ingredients:
- Trout Fillet
- All Purpose Flour
- Roasted Red Peppers
- Butter
- Black Pepper
- Milk
Method:
- Pat your trout fillets dry with a paper towel, and coat them with all purpose flour.
- Puree your roasted red pepper in a blender.
- Melt some butter in a heavy bottomed pan, and when it’s hot, add your trout.
- Cook for 3-5 minutes per side (depending on the thickness of your fillets) until your turns golden brown and reaches an internal cooked temperature of 145 degrees F.
- As your fish cooks, turn your attention to your sauce:
- Make a Roux! Melt a tablespoon of Butter in a saucepan. Add a tablespoon of All Purpose Flour to the saucepan, and whisk to combine. Allow to sit over low heat for a minute or two. It should start to bubble a little bit.
- Pour in your pureed red pepper, and add a little milk and black pepper. Whisk to combine and make smooth.
- Allow to sit for another minute or two to thicken.
- When your sauce and trout are ready, plate, devour, and enjoy!
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