Это предварительный просмотр рецепта "Pan Fried Trout With Warm Yellow Tomato And Tarragon Salsa".

Рецепт Pan Fried Trout With Warm Yellow Tomato And Tarragon Salsa
by Global Cookbook

Pan Fried Trout With Warm Yellow Tomato And Tarragon Salsa
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Ингредиенты

  • 4 x Pan ready trout - (6 to 8 ounce ea)
  • 1/2 c. Flour
  • 1/3 c. Fine cornmeal
  • 1 tsp Falt
  • 1 Tbsp. Pure mild to medium chile pwdr
  •     (such as Ancho or possibly New Mexico)
  • 5 Tbsp. Extra virgin olive oil
  • 1/2 c. Diced red onion
  • 2 tsp Chopped garlic
  • 1/2 tsp Chopped serrano chile or possibly to taste
  • 2 tsp Honey or possibly to taste
  • 2 Tbsp. Fresh lemon or possibly lime juice
  • 3 c. Halved small yellow plum tomatoes
  •     (or possibly large yellow tomatoes, such as Lemon Boy, seeded and cut into large dice)
  • 3 Tbsp. Rich shellfish or possibly chicken stock
  • 1 Tbsp. Minced fresh tarragon leaves to 2 tbsps
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  •     Lightly-toasted slivered blanched almonds
  •     or possibly pepitas (pumpkin seeds)

Инструкции

  1. Rinse trout and blot dry. Combine flour, cornmeal, salt and chile pwdr together on a plate. Dredge trout in mix. Heat 3 Tbsp. extra virgin olive oil in a large saute/fry pan and saute/fry trout on both sides till crispy-brown. Set aside and keep hot.
  2. Add in remaining 2 Tbsp. extra virgin olive oil to pan and saute/fry red onion, garlic and serrano chile till just beginning to soften. Add in honey, lemon juice, tomatoes and stock and bring just to the simmer (1 to 2 min). Off heat stir in tarragon leaves, salt and pepper. Spoon over trout and serve immediately garnished with almonds or possibly pumpkin seeds.
  3. This recipe yields 4 servings.