Sourdough Breaded Rainbow Trout With Buttermilk And Chive Whipp Recipe
Servings: 4
Ingredients
- 5 x cloves garlic
- 1/2 sm onion
- 1 x rib celery
- 5 x tomatoes
- 1 c. white wine
- 2 c. strong crawfish stock
- 1 can tomato sauce, (8-oz)
- 1 tsp minced thyme
- 1 tsp minced basil
- 1 tsp Creole seasoning
- 1/4 c. butter
- Â Â Juice of 1 lemon
- 1 c. cooked crawfish
- Â Â Salt to, taste
- 3 lrg potatoes, peel & cube
- 1/4 c. butter
- 1/2 c. buttermilk, or possibly more
- 1/4 c. finely minced fresh chives
- 1 sm loaf sourdough bread, sliced
- 4 x Rainbow trout fillets
- 1 tsp salt
- 1 c. flour
- 5 x Large eggs, beaten
- 1/2 c. butter
- Â Â Juice of 1 lemon
Directions
- Sourdough Breaded Rainbow Trout w/ Buttermilk & Chive Whipped Potatoes & Smoked Crawfish Sauce, (entire title)
- For The Sauce:Smoke the garlic, onion, celery and tomatoes. (See instructions on Smoking.) Chop the vegetables finely.
- Saute/fry in a medium saucepan over medium heat for 5 min. Add in the wine, crawfish stock and tomato sauce.
- Simmer for 5 min, stirring occasionally. Add_ the thyme, basil and Creole seasoning.
- Simmer for 5 min, stirring occasionally. Cold slightly. Puree in a blender. Return to the saucepan.
- Whip in the butter and lemon juice. Stir in the crawfish and salt.
- For The Potatoes:Boil the potatoes in water in a saucepan till tender; drain.
- Beat with the butter in a mixer howl till smooth. Add in the buttermilk gradually, beating constantly till the potatoes are fluffy. Stir in the chives.
- For The Trout:Toast the bread slices. Process in a food processor till fine crumbs form. Pour into a shallow bowl.
- Season the trout with salt. Dust with the flour, dip in Large eggs and coat with the bread crumbs.
- Heat the butter in a saute/fry pan over medium heat. Add in the trout skin side up. Saute/fry for 2 to 3 min. Turn and cook for 30 seconds longer. Drizzle with the lemon juice.
- To Assemble:Spoon a mound of the potatoes in the center of each serving plate. Place the trout on top.
- Drizzle the sauce around the edge of the plate.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 796g | |
| Recipe makes 4 servings | |
| Calories 963 | |
| Calories from Fat 487 | 51% |
| Total Fat 55.24g | 69% |
| Saturated Fat 31.93g | 128% |
| Trans Fat 0.0g | |
| Cholesterol 401mg | 134% |
| Sodium 1724mg | 72% |
| Potassium 2097mg | 60% |
| Total Carbs 84.04g | 22% |
| Dietary Fiber 10.1g | 34% |
| Sugars 14.46g | 10% |
| Protein 27.1g | 43% |
