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Oat-Cuisine Horseradish Crusted Salmon Trout with Whole-Grain Mustard Cream Sauce (Emeril Lagasse) Recipe

Oat-Cuisine Horseradish Crusted Salmon Trout with Whole-Grain Mustard Cream Sauce (Emeril Lagasse) Recipe

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Oat-Cuisine Horseradish Crusted Salmon Trout with Whole-Grain Mustard Cream Sauce (Emeril Lagasse)

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Ingredients:

Serving

flour , for dredging
2 eggs, beaten
2 cups rolled oats
1/4 cup finely grated fresh horseradish
4 (6-oz) skinless, boneless salmon trout fillets
kosher salt , as needed
freshly ground black pepper
1/4 cup vegetable oil
1 tbsp unsalted butter
1 tsp garlic
1 tsp chopped chives
1/3 cup cognac or brandy
1 1/2 cups heavy cream
2 tbsp whole-grain mustard
1 tbsp minced flat-leaf parsley
1 1/2 tsp kosher salt
1 tsp minced fresh thyme
fresh ground black pepper
worcestershire sauce

Directions:

To make the trout and crust: Preheat the oven to 350 degrees F.
Put the flour and egg in separate shallow dishes. Mix the oats and horseradish together in a third shallow dish.
Pat the trout fillets dry with a paper towel and season with salt and pepper. (If the fillets taper down to a very thin tail, fold the tails back to make a more uniformly thick fillet.)
Dredge the flesh sides of the trout fillets (leave the skin sides dry) in the flour then egg, and finally in the oat mixture. Shake of any excess. Put on a piece of waxed paper or baking sheet.
Heat 1 large skillet over medium heat. Add the oil and heat until hot. Lay the fish in the skillet oat-side down and cook until golden brown, about 3 minutes. Add the butter during the last minute of cooking. Turn, cook on the other side, until golden, about 1 minute more. Transfer to a baking sheet, place in the oven, and bake until cooked through, about 3 minutes.
To make the sauce: Drain off any oil left in the skillet; add garlic and chives and saute for 1 minute. Add the Cognac away from the heat. Return the skillet to high heat, step back and flambe. Scrape up any browned bits that cling to the pan with a wooden spoon, and simmer until syrupy. Add the heavy cream, bring to a boil, lower the heat, and simmer until thickened, about 3 minutes. Whisk in the mustard, parsley, salt, and thyme. Season with the pepper, to taste.
Divide the sauce among 4 plates, place the fish on top, drizzle on the Worcestershire sauce, and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	927.77 Kcal (3884 kJ)
Calories from fat	455.58 Kcal
		% Daily Value*
Total Fat	50.62g	78%
Cholesterol	166.72mg	56%
Sodium	1454.79mg	61%
Potassium	464.78mg	10%
Total Carbs	94.95g	32%
Sugars	30.8g	123%
Dietary Fiber	8.41g	34%
Protein	18.05g	36%
Vitamin C	6.1mg	10%
Iron	4.1mg	23%
Calcium	107.7mg	11%

Amount Per 100 g
Calories	335.33 Kcal (1404 kJ)
Calories from fat	164.66 Kcal
		% Daily Value*
Total Fat	18.3g	78%
Cholesterol	60.26mg	56%
Sodium	525.81mg	61%
Potassium	167.99mg	10%
Total Carbs	34.32g	32%
Sugars	11.13g	123%
Dietary Fiber	3.04g	34%
Protein	6.52g	36%
Vitamin C	2.2mg	10%
Iron	1.5mg	23%
Calcium	38.9mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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