Pat the trout fillets dry with paper towels. Ensure all pin bones are removed.
In a shallow dish, combine all Cornmeal Coating ingredients.
In another shallow dish, whisk together the egg and heavy cream from the Binding ingredients.
Dredge each trout fillet in the cornmeal mixture, then dip in the egg mixture, and back into the cornmeal mixture, ensuring it's fully coated.
Heat clarified butter in a large skillet over medium-high heat.
Carefully place the coated trout fillets in the hot butter, skin-side down.
Cook for 4-5 minutes, or until the skin is crispy and golden brown. Flip and cook for another 2-3 minutes, or until cooked through. The internal temperature should reach 145°F (63°C).
While the trout is cooking, prepare the Brown Butter Caper Sauce: In a separate saucepan, melt butter over medium heat. Continue cooking until the butter turns golden brown and has a nutty aroma. Add capers and lemon juice. Simmer for 1-2 minutes.
Serve immediately, drizzled with Brown Butter Caper Sauce and garnished with fresh parsley.
Ingredients
4
44Trout fillets (6-8 oz each), skin on, pin bones removed
1 cup120 gStone-ground yellow cornmeal
1 tbsp15 mLSmoked paprika
1 tsp5 mLFennel seeds, crushed
1/2 tsp2.5 mLSalt
1/4 tsp1.25 mLBlack pepper, freshly ground
1240 mLLarge egg, from pasture-raised hens
1 tbsp15 mLHeavy cream
3 tbsp45 mLClarified butter
6 tbsp90 mLUnsalted butter
2 tbsp30 mLCapers, drained
1 tbsp15 mLLemon juice, freshly squeezed
1 tbsp15 mLFresh parsley, chopped
Equipment
Shallow dishes
Large skillet
Small saucepan
Whisk
Tongs
Paper towels
Instructions
Pat the trout fillets dry with paper towels. Ensure all pin bones are removed.
In a shallow dish, combine all Cornmeal Coating ingredients.
In another shallow dish, whisk together the egg and heavy cream from the Binding ingredients.
Dredge each trout fillet in the cornmeal mixture, then dip in the egg mixture, and back into the cornmeal mixture, ensuring it's fully coated.
Heat clarified butter in a large skillet over medium-high heat.
Carefully place the coated trout fillets in the hot butter, skin-side down.
Cook for 4-5 minutes, or until the skin is crispy and golden brown. Flip and cook for another 2-3 minutes, or until cooked through. The internal temperature should reach 145°F (63°C).
While the trout is cooking, prepare the Brown Butter Caper Sauce: In a separate saucepan, melt butter over medium heat. Continue cooking until the butter turns golden brown and has a nutty aroma. Add capers and lemon juice. Simmer for 1-2 minutes.
Serve immediately, drizzled with Brown Butter Caper Sauce and garnished with fresh parsley.
Comments