What did you think of this recipe?
©2009 The Cooks Table
©
the cook's table
diary of a cook's life
The Cook's Table Designed By
ingredients
Pan fried trout with lemon caper aioli
It's trout season here in Ontario and thousands of anglers have made their way to lakes, rivers, streams, brooks, and ponds around the countryside to catch one of the most beautiful fish out there. These fish put up a magnificent fight and hey, they taste pretty good too. Trout have a very mild delicate texture and taste and that is why I love this recipe so much. It does not take away or overpower the fish but instead the salt and lemon in the aioli enhances it. A simple flash fry and a simple condiment is a good way to go with these fish.
Rainbow trout. note: try and find small ones that can be served as individual portions. If you can only find larger fish as I have here just use them and serve family style on a platter.
1 cup flour
1 tsp garlic salt
1 tsp sea salt
1 tsp fresh ground pepper
2 Tbsp olive oil
for the aioli
1 cup mayonnaise
the juice of 1/2 lemon
1 Tbsp minced capers
1 tsp Dijon mustard
1 tsp fresh ground black pepper
2 Tbsp water
1 clove minced garlic
1 cup flour
1 tsp garlic salt
1 tsp sea salt
1 tsp fresh ground pepper
2 Tbsp olive oil
for the aioli
1 cup mayonnaise
the juice of 1/2 lemon
1 Tbsp minced capers
1 tsp Dijon mustard
1 tsp fresh ground black pepper
2 Tbsp water
1 clove minced garlic
design
First thing is to pick your trout. Try and pick small fish that can be served individually but if you can't that is not a problem. I could not find that size so found a trout that was big enough to feed two but not so big that it was hard to handle in the pan. When picking out your fish make sure the eyes are not cloudy, the fish does not smell very fishy and the flesh is firm.
Clean your fish under cold running water and pat the body cavity dry with paper towel. Salt and pepper the inside of the cavity and on the skin before flouring and frying.
In a bowl mix together all the ingredients for the aioli and refrigerate.
Preheat your oven to 375 degrees F
Prepare your flour by adding the salt, pepper and garlic salt.
Dredge the trout in the flour and shake off any excess.. Use a frying pan that is large enough to fit the trout or as big as you can find. Heat your olive oil on medium heat and then add your trout. Brown on one side for a couple of minutes then turn over carefully using a fish spatula and brown on the other side. Transfer the trout to a baking sheet lined with parchment paper and bake in the oven for about 10 minutes or until the fish is firm and cooked through.
Serve with lemon caper aioli and chilled asparagus.
Enjoy!
Clean your fish under cold running water and pat the body cavity dry with paper towel. Salt and pepper the inside of the cavity and on the skin before flouring and frying.
In a bowl mix together all the ingredients for the aioli and refrigerate.
Preheat your oven to 375 degrees F
Prepare your flour by adding the salt, pepper and garlic salt.
Dredge the trout in the flour and shake off any excess.. Use a frying pan that is large enough to fit the trout or as big as you can find. Heat your olive oil on medium heat and then add your trout. Brown on one side for a couple of minutes then turn over carefully using a fish spatula and brown on the other side. Transfer the trout to a baking sheet lined with parchment paper and bake in the oven for about 10 minutes or until the fish is firm and cooked through.
Serve with lemon caper aioli and chilled asparagus.
Enjoy!
Suggested Drink Pairing
pino grigio or riesling
What did you think of this recipe?
additional photographs
Click on the photos below to see a full sized view.
|
|
||
|
|
||
|
|
||
|
