This is a print preview of "Sourdough Breaded Rainbow Trout With Buttermilk And Chive Whipp" recipe.

Sourdough Breaded Rainbow Trout With Buttermilk And Chive Whipp Recipe
by Global Cookbook

Sourdough Breaded Rainbow Trout With Buttermilk And Chive Whipp
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  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
  •     Juice of 1 lemon
  • 1 c. cooked crawfish
  •     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
  •     Juice of 1 lemon

Directions

  1. Sourdough Breaded Rainbow Trout w/ Buttermilk & Chive Whipped Potatoes & Smoked Crawfish Sauce, (entire title)
  2. For The Sauce:Smoke the garlic, onion, celery and tomatoes. (See instructions on Smoking.) Chop the vegetables finely.
  3. Saute/fry in a medium saucepan over medium heat for 5 min. Add in the wine, crawfish stock and tomato sauce.
  4. Simmer for 5 min, stirring occasionally. Add_ the thyme, basil and Creole seasoning.
  5. Simmer for 5 min, stirring occasionally. Cold slightly. Puree in a blender. Return to the saucepan.
  6. Whip in the butter and lemon juice. Stir in the crawfish and salt.
  7. For The Potatoes:Boil the potatoes in water in a saucepan till tender; drain.
  8. 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.
  9. For The Trout:Toast the bread slices. Process in a food processor till fine crumbs form. Pour into a shallow bowl.
  10. Season the trout with salt. Dust with the flour, dip in Large eggs and coat with the bread crumbs.
  11. 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.
  12. To Assemble:Spoon a mound of the potatoes in the center of each serving plate. Place the trout on top.
  13. Drizzle the sauce around the edge of the plate.