Pan-Fried Rainbow Trout with Pecans and Brown Butter and Swiss Chard with Serrano Chile Vinegar

Name: Pan-Fried Rainbow Trout with Pecans and Brown Butter and Swiss Chard with Serrano Chile Vinegar
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams bacon, cut into small dice; 3 larges eggs; 59 milliliters finely chopped fresh flat leaf parsley; 2 cloves garlic, thinly sliced; 4 servings Kosher salt; 2 lemons; 3 Tbsps milk; 6 Tbsps vegetable or peanut oil; 118 milliliters finely chopped pecans; 907 grams each) whole rainbow trout, scaled and gutted; 2 mediums red onions, halved and thinly sliced; 473 milliliters rice flour; 4 servings Salt and freshly ground pepper; 4 servings Salt and freshly ground pepper, to taste; 4 serrano chiles, coarsely chopped; 1 kilograms Swiss chard; 2 sticks unsalted butter; 473 milliliters white cornmeal; 473 milliliters white wine vinegar

Pan-Fried Rainbow Trout with Pecans and Brown Butter and Swiss Chard with Serrano Chile Vinegar might be just the main course you are searching for. This recipe makes 4 servings with 1966 calories, 80g of protein, and 116g of fat each. This recipe covers 72% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. If you have rainbow trout, eggs, kosher salt, and a few other ingredients on hand, you can make it. To use up the white wine vinegar you could follow this main course with the Red Velvet Cake as a dessert. It is a good option if you're following a gluten free diet.

Instructions

Place rice flour in a medium bowl and season with salt and pepper.

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Salt And Pepper

Rice Flour

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Bowl

Mix eggs and milk in a large bowl and season with salt and pepper.

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Salt And Pepper

Egg

Milk

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Bowl

Place cornmeal in a medium bowl and season with salt and pepper.

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Salt And Pepper

Cornmeal

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Bowl

Preheat oven to 375 degrees F.

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Oven

Open up and cut the trout, diagonally, into 2 fillets. Season both the flesh and skin sides of the fillet with salt and pepper, to taste, and then dip each fillet into rice flour, then egg mixture, then cornmeal. Repeat with remaining trout.

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Salt And Pepper

Rice Flour

Cornmeal

Trout

Dip

Egg

Heat 3 tablespoons of the oil in a large skillet until almost smoking.

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Cooking Oil

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Frying Pan

Saute 4 fillets at a time until golden brown on both sides. Repeat with the remaining oil.

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Cooking Oil

Transfer to a large baking sheet and repeat with the remaining 2 trout.

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Trout

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Baking Sheet

Place in the oven and bake for 5 to 6 minutes until just cooked through.

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Oven

Zest and juice both lemons, separately reserving the zest and the juice. Set aside.

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Lemon

Juice

While the trout is baking, melt the butter in a nonstick saute pan over medium-high heat. Watching carefully and lowering the heat if necessary, allow the butter to foam and turn golden brown. Immediately add the lemon juice, zest and salt and pepper, to taste.

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Salt And Pepper

Lemon Juice

Butter

Trout

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Frying Pan

While the butter is still foaming, add the pecans and parsley. Do not allow the butter to burn or it will be unusable.

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Parsley

Butter

Pecans

Place 2 fillets on each of 4 dinner plates and pour the Pecan-Brown Butter over the top.

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Butter

Pecans

Serve alongside the

Sauteed Swiss Chard with Red Onion and Serrano Chile Vinegar.

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Serrano Pepper

Swiss Chard

Red Onion

Vinegar

Tear Swiss chard leaves from thick white stalks, discard the stalks and coarsely chop leaves, set aside.

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Swiss Chard

Heat a large skillet over medium-high heat.

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Frying Pan

Add the bacon and cook until golden brown and fat as rendered.

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Bacon

Remove bacon to a plate with a slotted spoon.

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Bacon

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Slotted Spoon

Add the onions and cook in the rendered fat until soft.

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Onion

Add the garlic and cook for an additional minute.

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Garlic

Add the Swiss chard, season with salt and pepper and stir to coat the leaves in the fat. Cook until the leaves have completely wilted.

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Salt And Pepper

Swiss Chard

Add the bacon back to the pan.

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Bacon

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Frying Pan

Add the vinegar and continue cooking for 2 minutes.

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Vinegar

Serve with additional vinegar on the side.

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Vinegar

Bring chiles, vinegar, and a teaspoon of salt to a boil in a medium nonreactive saucepan.

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Vinegar

Chili Pepper

Salt

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Sauce Pan

Remove from heat, pour into a bowl, cover and let steep for at least 2 hours or overnight at room temperature. Strain through a fine strainer into a bowl or glass jar.

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Sieve

Bowl

Equipment

Ingredients

Servings:

227grams

bacon, cut into small dice 3larges

eggs 59milliliters

finely chopped fresh flat leaf parsley 2cloves

garlic, thinly sliced 4servings

Kosher salt 2

lemons 3Tbsps

milk 6Tbsps

vegetable or peanut oil 118milliliters

finely chopped pecans 907grams

each) whole rainbow trout, scaled and gutted 2mediums

red onions, halved and thinly sliced 473milliliters

rice flour 4servings

Salt and freshly ground pepper 4servings

Salt and freshly ground pepper, to taste 4

serrano chiles, coarsely chopped 1kilograms

Swiss chard 2sticks

unsalted butter 473milliliters

white cornmeal 473milliliters

white wine vinegar

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. 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 Scarpetta Pinot Grigio. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 13 dollars per bottle.