Best Crispy Trout With Wilted Watercress Recipes

CRISPY TROUT WITH KITCHEN BUTTER SAUCE

Steps:

• If it's convenient, set the serving plates to warm in a low oven (175 degrees F) as you prepare the fish.
• For the sauce, melt 1 tablespoon of the butter in a small saucepan over medium heat. Add the garlic and thyme and cook them briefly until lightly browned. Add the cream, bring it to a boil and reduce quickly by half. Add the remaining 10 tablespoons butter gradually, pat by pat, whisking until incorporated. When the sauce is smooth and thick, discard the garlic and thyme and add the chives, sherry vinegar, tarragon and salt and pepper to taste.
• Heat two large cast-iron skillets over medium-high heat. Sprinkle both sides of the fish with salt and pepper and dust the skin sides with the flour. When the pans are hot, add enough canola oil to thinly coat the bottom of each and add a fish to each pan, skin-side down. Cook until the skins turn golden brown and opaque doneness creeps into the pink flesh of the fish. You want to cook the fish nearly all the way through on the skin side. Flip the fish and transfer them to a plate to keep warm in the oven. Cook the remaining fish.
• Pour 3 to 4 tablespoons of sauce onto each warm plate, top with a trout, skin side pointing up, and serve immediately.

CRISPY COLORADO TROUT

Steps:

• Preparing Trout: After de-boning, finning, cleaning, and filleting fish, rinse and pat dry. Combine egg and milk in a shallow dish to make an egg wash. Dredge trout in seasoned flour shaking off excess. Dip into egg wash mixture, and then into panko crumbs, turning to coat both sides and patting lightly. Remove fillets and place separately onto platter. Use waxed paper to keep fish from touching. Preparing Aioli Sauce: Place all ingredients into blender except for olive oil, and puree. Add a little water to loosen, if needed. Once you have reached the puree stage, slowly add the olive oil in a steady stream. This will cause the ingredients to emulsify. Set aside. Cooking Trout: Preheat oven to 325 degrees F. In a heavy saute pan, coat bottom with 1/8-inch of oil. Heat pan and oil to medium heat. Add fillet skin side up and cook for about 1 1/2 minutes. Turn fillet over and cook until golden brown on the other side. Remove from heat and place on paper towels in baking dish.
• Place fillets in preheated oven for 6 to 7 minutes. Arrange on plates and drizzle with sauce making thin ribbons across the fillets.
• Serve with Chevre Orzo.
• Cook orzo in salted boiling water to just under done. Drain and keep warm.
• Heat the cream, add remaining ingredients, and toss with the pasta. Season with salt and pepper, to taste.

WILTED WATERCRESS SALAD WITH TROUT-POTATO FRITTERS

Steps:

• To make the fritters, boil the potato whole until almost tender, about 25 minutes; peel and grate. Flake the trout and combine with the potato in a medium bowl. Mix in the egg, parsley, salt and pepper. Using a well-rounded tablespoon as measure, form the mixture into 12 balls. Flatten them slightly and coat with the bread crumbs.
• Heat the olive oil in a large nonstick skillet over medium heat. Add the fritters and cook until well browned on both sides, about 5 minutes. Keep warm.
• To make the salad, heat a medium saucepan over medium heat. Add the watercress and stir just until wilted, about 2 to 3 minutes. Remove from heat and toss with the lemon juice, salt and pepper. Divide among 4 plates and place 3 of the fritters on each plate. Serve immediately.

WILTED WATERCRESS SALAD

Steps:

• In a large bowl, toss watercress and onions; set aside. In a skillet, cook bacon until crisp. Remove bacon; crumble and add to watercress mixture. To the drippings, add brown sugar, vinegar, lemon juice and Worcestershire sauce; bring to a boil. Pour over salad and toss to coat; serve immediately.

WILTED WATERCRESS WITH GARLIC

Steps:

• Heat a dry 12-inch heavy skillet or wok (not nonstick) over medium heat until hot. Add oil, then garlic, and cook, tossing constantly, until garlic is deep golden. Add watercress and salt, then reduce heat to medium-low and cook, tossing constantly, 45 seconds. Add stock and toss again, then cook, covered, until stems are crisp-tender and leaves are just wilted, about 20 seconds.
• Serve with garlic cloves arranged on top.