Breakfast Trout

Serves: 4

 

 

Ingredients:

 

4 whole, trout cleaned, scaled, and heads removed

 

 

Dredging Mix:

 

½ cup flour

 

¼ teaspoon salt

 

¼ teaspoon ground black pepper

 

 

 

½ tablespoon fresh lemon zest

 

Juice of one lemon

 

½ tablespoon strained, grated horseradish

 

 

3 tablespoons grapeseed oil, divided

 

 

Stuffing

 

4 plum tomatoes, peeled and sliced

 

2 whole lemons, sliced, pips removed

 

2 teaspoons flat leaf Italian parsley, chopped

 

 

Sauce

 

3 tablespoons unsalted butter

 

 

Steps

1. Preheat oven to 350°F.
2. Place 1 tablespoon grapeseed oil in a hot, cast iron skillet that is large enough to hold at least 2 trout.
3. When oil shimmers, add onion slices.
4. Saute onions until translucent.
5. Add lemon slices to skillet. Saute lemons for 3-5 minutes (depending on the thickness of the slices) or until lemon peel softens and onions are golden and limp.
6. Add tomato slices. When tomato are heated, remove from skillet to a covered bowl. Cover and reserve.
7. Combine zest, lemon juice, and horseradish in a bowl. Stir thoroughly.
8. Brush the inside of each trout with the lemon mixture.
9. Melt butter in the skillet. Add any of the remaining lemon mixture. Stir to combine.
10. Pour lemon butter into a bowl. Reserve.
11. Combine flour, salt, and black pepper on a plate.
12. Heat the cast iron skillet. When hot, add 1 tablespoon grapeseed oil.
13. Dredge each side of one trout. Place in skillet.
14. Dredge each side of the second trout. Place in skillet.
15. Watch for skin to curl at the edges (approximately 6-7 minutes) and for the flesh to be white and flaky.  Tune will depend on the size of the trout.
16. Turn trout and cook for an additional 2-3 minutes. Trout skin should be crispy brown on both sides.
17. Turn off oven.
18. Place finished trout in a baking dish and quickly place in oven.
19. Repeat frying procedure (Steps 12-16) with the second pair of trout.
20. After placing second pair of trout in oven, pour any remaining oil into the butter sauce. Reserve.
21. Reheat onion, lemon, tomato stuffing.
22. Place trout on serving platter.
23. Add chopped parsley to stuffing.
24. Arrange a portion of the stuffing mixture in the cavity of each trout.
25. Spoon lemon butter over trout.
26. Serve.