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: 35 min
Cook time: 35 min
Total time: 35 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 kgs Swiss chard; 2 sticks unsalted butter; 473 milliliters white cornmeal; 473 milliliters white wine vinegar

The recipe Pan-Fried Rainbow Trout with Pecans and Brown Butter and Swiss Chard with Serrano Chile Vinegar can be made in roughly 35 minutes. This recipe makes 4 servings with 1981 calories, 81g of protein, and 117g of fat each. This recipe covers 72% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. A mixture of lemons, onions, milk, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a pricey main course. If you like this recipe, take a look at these similar recipes: Pan Fried Rainbow Trout, Pan Fried Rainbow Trout, and Pan-Fried Trout with Pecans.

Instructions

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

Ingredients you will need

Salt And Pepper

Rice Flour

Equipment you will use

Bowl

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

Ingredients you will need

Salt And Pepper

Egg

Milk

Equipment you will use

Bowl

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

Ingredients you will need

Salt And Pepper

Cornmeal

Equipment you will use

Bowl

Preheat oven to 375 degrees F.

Equipment you will use

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.

Ingredients you will need

Salt And Pepper

Rice Flour

Cornmeal

Trout

Dip

Egg

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

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

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

Ingredients you will need

Cooking Oil

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

Ingredients you will need

Trout

Equipment you will use

Baking Sheet

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

Equipment you will use

Oven

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

Ingredients you will need

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.

Ingredients you will need

Salt And Pepper

Lemon Juice

Butter

Trout

Equipment you will use

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.

Ingredients you will need

Parsley

Butter

Pecans

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

Ingredients you will need

Butter

Pecans

Serve alongside the

Sauteed Swiss Chard with Red Onion and Serrano Chile Vinegar.

Ingredients you will need

Serrano Pepper

Swiss Chard

Red Onion

Vinegar

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

Ingredients you will need

Swiss Chard

Heat a large skillet over medium-high heat.

Equipment you will use

Frying Pan

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

Ingredients you will need

Bacon

Remove bacon to a plate with a slotted spoon.

Ingredients you will need

Bacon

Equipment you will use

Slotted Spoon

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

Ingredients you will need

Onion

Add the garlic and cook for an additional minute.

Ingredients you will need

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.

Ingredients you will need

Salt And Pepper

Swiss Chard

Add the bacon back to the pan.

Ingredients you will need

Bacon

Equipment you will use

Frying Pan

Add the vinegar and continue cooking for 2 minutes.

Ingredients you will need

Vinegar

Serve with additional vinegar on the side.

Ingredients you will need

Vinegar

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

Ingredients you will need

Vinegar

Chili Pepper

Salt

Equipment you will use

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.

Equipment you will use

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 1kgs

Swiss chard 2sticks

unsalted butter 473milliliters

white cornmeal 473milliliters

white wine vinegar

Recommended wine: Pinot Noir, Pinot Grigio, Gruener Veltliner

Pinot Noir, Pinot Grigio, and Gruener Veltliner are great choices for Rainbow Trout. 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. One wine you could try is Poppy Monterey Pinot Noir. It has 4.8 out of 5 stars and a bottle costs about 15 dollars.

Poppy Monterey Pinot Noir

The mild spring and cooler summer in Monterey County give a chance of the Pinot Noir grapes to achieve the optimum maturity with great balance of acidity and flavor, and with deep color that is characteristic of Arroyo Seco Pinot Noir. The red fruit brightens across the palate, picking up raspberry and spice are balance by the French toasted oak aromas. Soft and silky through the middle, this wine crescendo on the finish leaves a vibrant, juicy memory in the mouth, with proper acidity and a pleasant mouth-feel.