Cornmeal Crusted Rainbow Trout Recipe
Bacon, brie, tomato, frisée & parsley salad, pimenton & saffron sauce
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Ingredients
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Fish
Salad
Sauce
Method
Fish Preparation
- 1
Prepare the Trout
Rinse the rainbow trout fillets under cold water and pat them dry with paper towels. Season both sides with salt and black pepper.
- 2
Coat the Trout
Dredge each fillet in cornmeal, ensuring an even coating on both sides.
Cooking Fish
- 3
Heat the Oil
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
- 4
Salad Preparation
- 5
- 6
Prepare Salad Ingredients
Chop the tomatoes and cut the brie into small pieces. In a large bowl, combine frisée, parsley, tomatoes, and brie.
- 7
Add Bacon
Crumble the crispy bacon and add it to the salad mixture. Toss gently to combine.
Sauce Preparation
- 8
Make the Sauce
In a small saucepan, combine heavy cream, pimentón, saffron, lemon juice, salt, and black pepper. Heat over low heat, stirring occasionally until warmed through. Do not boil.
Assembly
- 9
Plate the Dish
On each plate, place a serving of the salad, add a piece of the cornmeal crusted trout on top, and drizzle with the pimentón and saffron sauce.
- 10
Serve
Serve immediately while the trout is hot and crispy.
