So, you have some trout. And you don’t want to simply pan fry them. I understand. As good as that can be, sometimes you need something just a tad more exciting.
Well, all you need is a poblano chili and a jar of marinated artichoke hearts. You fry the trout along with the poblano chili — after it has been cut into strips. The pan frying is done with conventional butter plus the juice from the jar of artichoke hearts. That gives the trout a lovely tang. You don’t cook the actual artichoke hearts, just add them on top when you serve.
The contrast in flavors and textures is lovely: the elegant trout, the heat and crunch of the poblano strips, and the ever unique softness of the artichoke hearts. With every bite, you will want more.
You could side this with mashed potatoes, but the dish is well complemented by with the intoxication of buttered peas
Brian’s Trout with Poblano and Artichoke Hearts
Yield: Serves 2
- 1 poblano chili
- 2 trout fillets
- Salt and freshly ground black pepper
- ½ cup unbleached all-purpose flour
- 3 tablespoons butter
- 1 12 ounce jar of marinated artichoke hearts
- 1 poblano chili
Cut the ends off the poblano chili. Slice it lengthwise so you have quarters. Remove any membrane and seeds. Then slice each quarter again lengthwise into two or three strips.
Remove any skin and small bones from the fillets. Sprinkle the fillets with salt and pepper and dust lightly with flour, shaking to remove any excess.
Heat the 3 first three tablespoons of butter in a cast iron pan. Add the juice from the jar of artichoke hearts. When the butter is melted, add the two trout, skin side down. Cook for 3-4 minutes, gently turn, and cook for 2 more minutes. Transfer to warming dish and keep warm in an oven at 150°F.
Place the trout on plates and top with the artichoke hearts. You may want to use all of them from the 12 ounce jar, or use fewer depending on your personal preference.
Source: Brian O’Rourke