Suzi's Blog

Brian’s Trout with Poblano Strips and Artichoke Hearts

 

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

Ingredients:

  • 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

Preparation:

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

 

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Trout with Cashews, Cilantro and Lime-Butter Sauce

 

A long time ago, in a galaxy far away …  No, it was only the 1980’s and it was here, right here in the USA. Public television ran several series call Great Chefs. Great Chefs of Chicago. Great Chefs of New York. You may have seen them or remember the woman’s soft voice.

When it came to other parts of the country, PBS punted. They published a book called Southwest Tastes, authored by Ellen Brown, which documented the Great Chefs of the West, not just the Southwest. The recipes ranged from Texas to San Francisco. And now, 25 years later, they are worth revisiting.

Take trout. Growing up in Oregon, we had two kinds of fish: salmon and trout. Oh, yeah there was bass from the lakes but, my God, lakes? Who the hell fishes in lakes? You fish in rivers in Oregon or out in the ocean. Not in some silly lake. Talk about fish in a barrel!

So, I ate a lot of trout. Pan fried and served with lemon juice, I had them endlessly. And while I never had been bored by trout, truthfully it seems a waste not to amplify the flavor. Here’s an exciting recipe from Jeffrey’s in Austin, Texas, a restaurant still there, still serving great quality.

I’ve modified the recipe here, using less butter, and the same amount of sauce for two trout, not four. Instead of cutting the cashews into small pieces, I’m used mostly cashew halves, for visual effect and bigger crunch.

Don’t cook the trout too long. You want it moist and soft, not leathery. The combination of moist trout with a strong sauce generates a grand dining experience. This dish would pair best with some simple, very buttery mashed potatoes.

 

Trout with Cashews, Cilantro and Lime-Butter Sauce

Yield: Serves 2

Ingredients:

  • 2 trout fillets
  • Salt and freshly ground black pepper
  • ½ cup unbleached all-purpose flour
  • 3 tablespoons butter
  • 3 limes
  • 1 cup chicken stock
  • ½ cup cashew halves
  • 3 tablespoons unsalted butter cut into a dozen small pieces
  • ¼ cup chopped cilantro

Preparation:

Remove any skin and small bones from the fillets. Sprinkle the fillets with slat 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. When 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.

Pour the grease from the pan and add the juice of the limes and chicken stock. Reduce over high heat by ¾, then add the cashews and turn off the heat. Add the remaining butter one pieces at a time, whisking to blend. Add the cilantro, stir to mix and serve over the fish.

Source: Southwest Tastes by Ellen Brown from Jeffrey’s of Austin