Potato Crusted Trout Filets

potato crusted trout filet

Serves 4

8 Rainbow Trout Filets, skinned

10 Fingerling Potatoes, sliced paper thin into disks

1 C All Purpose flour

5 Eggs, beaten

½ lb Brussels Sprouts, cored and leaves separated

¼ C Toasted Pecan Pieces

¼ C Golden Raisins, soaked in Chardonnay for 1 hour

Butter and Olive Oil

Salt and pepper to taste

Lemon Beurre Blanc Sauce (Recipe to follow)

Dust the skin side of filets in flour and then dredge through egg wash. Lay filets, egg side up, on a sheet pan. Place potato slices on filets to resemble scales on a fish.

Cook the Brussels sprout leaves, slowly in a sauté pan in a little butter or olive oil until they are golden brown and wilted and season with salt and pepper. Add the pecans and plump raisins to the hot pan and toss together. Keep warm while you sauté the fish.

Cover the bottom of a large sauté pan with olive oil. Heat to just smoking, season fish with salt and pepper. Place fish carefully, potato side down, in the pan and cook until potatoes are golden brown and crispy, about 3 minutes. Flip over and remove pan from heat while you place Brussels sprouts on the plates.

Top the vegetables with the cooked filets and dress the plate with the buerre blanc sauce.

Brandied Beurre Blanc Sauce

1 C French Brandy

2 Shallots, chopped

1 sprig fresh Thyme

10 black peppercorns

1 bay leaf

1 lb. cold unsalted butter, cut into cubes

Juice of 1 lemon

Salt and pepper to taste

Put everything but butter and lemon juice in a sauce pan, bring to a simmer and reduce until syrupy.

Whisk in the butter, 1 piece at a time, off the heat, until all the butter is melted and incorporated.

Stir in lemon juice and season to taste with salt and pepper.

Keep in a warm place, off direct heat.

The sauce will hold in a warm place for about an hour.

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