Pan Fried Idaho Trout Piccata Recipe
seasoned rice flour, white wine lemon caper sauce, broccolini & fingerling potatoes
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Potatoes
Preheat the oven to 400°F (200°C). Slice fingerling potatoes in half lengthwise and toss them with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until golden and tender.
- 2
Cook the Broccolini
In a pot of boiling salted water, blanch the broccolini for 2-3 minutes until bright green and tender-crisp. Drain and set aside.
- 3
Prepare the Trout
In a shallow dish, mix rice flour, salt, and black pepper. Dredge each trout fillet in the flour mixture, shaking off excess.
- 4
Pan Fry the Trout
In a large skillet, heat olive oil over medium-high heat. Add the trout fillets and cook for 3-4 minutes on each side until golden brown and cooked through. Remove the fish and set aside.
- 5
Make the Sauce
In the same skillet, add white wine, lemon juice, and capers. Bring to a simmer, scraping up any browned bits from the pan. Stir in butter until melted and smooth.
- 6