Ice Fishing, And Quick Seared Trout With Smoked Trout Rillettes

Name: Ice Fishing, And Quick Seared Trout With Smoked Trout Rillettes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings black pepper, ground; 28 grams butter, small dice; 4 servings Saute the fish fillets skin side down with olive oil in a non-stick pan over medium heat. Press a couple times with a spatula, flip and remove from the heat; 4 slices french baguette; 4 servings olive oil; 4 servings salt; 4 servings smoked salt; 4 servings Toast the bread, and spread the rillettes on top; 4 servings Discard the skin, and transfer the flesh to a bowl. Add the butter, season with smoked salt and piment despelette to taste, and mix with a fork; 4 fillets trout fillets, skin on; 4 servings Seared trout; 4 servings Smoked trout rillettes; 113 grams trout fillets, skin on; 113 grams small trout fillets, skin on

Ice Fishing, And Quick Seared Trout With Smoked Trout Rillettes requires approximately 45 minutes from start to finish. This recipe covers 59% of your daily requirements of vitamins and minerals. One portion of this dish contains around 124g of protein, 93g of fat, and a total of 1493 calories. This recipe serves 4. It works well as a pricey main course. It is a good option if you're following a pescatarian diet. A mixture of trout fillets, pepper, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. If you like this recipe, you might also like recipes such as Smoked Trout Rillettes, Beehive Smoked-Trout Rillettes, and Pan-Seared Tarragon Trout.

Ingredients

Servings:

4servings

black pepper, ground 28grams

butter, small dice 4servings

Saute the fish fillets skin side down with olive oil in a non-stick pan over medium heat. Press a couple times with a spatula, flip and remove from the heat 4slices

french baguette 4servings

olive oil 4servings

salt 4servings

smoked salt 4servings

Toast the bread, and spread the rillettes on top 4servings

Discard the skin, and transfer the flesh to a bowl. Add the butter, season with smoked salt and piment d'espelette to taste, and mix with a fork 4fillets

trout fillets, skin on 4servings

Seared trout 4servings

Smoked trout rillettes 113grams

trout fillets, skin on 113grams

small trout fillets, skin on

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Loveblock Pinot Gris. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 24 dollars per bottle.