Pumpkin-Seed-Crusted Trout |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This recipe can be prepared in 45 minutes or less. The chef at Cafe Diablo uses 6- to 8-ounce local trout fillets from Road Creek Trout Farm. We have adapted the recipe for smaller fillets. Ingredients:
1 cup loosely packed fresh cilantro sprigs |
3/4 cup hulled green pumpkin seeds* (about 1/4 pound) |
2 large eggs |
1/2 cup all-purpose flour |
four 3- to 4-ounce trout fillets with skin |
2 tablespoons olive oil |
2 tablespoons fresh lime juice |
1/2 cup dry white wine |
3/4 stick (6 tablespoons) cold unsalted butter |
Directions:
1. Finely chop cilantro. In a sealable plastic bag lightly crush pumpkin seeds with a rolling pin. In a shallow dish lightly beat eggs. Have flour and pumpkin seeds ready in 2 other separate shallow dishes. With tweezers remove fine bones from fillets and season trout with salt and pepper. Dredge flesh side of 1 fillet in flour, shaking off excess, and dip flesh side in eggs, letting excess drip off. Coat fillet with pumpkin seeds and transfer, seed side up, to a plate. Coat remaining fillets in same manner.
2. In a 12-inch nonstick skillet heat oil over moderate heat until hot but not smoking and cook fillets, seed sides down, until golden, about 3 minutes. Turn fillets carefully with a spatula and cook over low heat until just cooked through, about 3 minutes more. Transfer fillets with a spatula to a heated platter and keep warm while making sauce.
3. In a small heavy saucepan boil lime juice and wine until reduced by half, about 2 minutes. Cut butter into pieces and add, 1 piece at a time, whisking until incorporated and sauce is smooth (it should not get hot enough to separate). Remove pan from heat. Add cilantro and season with salt.
4. Spoon sauce over trout fillets.
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