Recipe: Pretzel Crusted Trout - Cleveland 19 News Cleveland, OH

Recipe: Pretzel Crusted Trout

Pretzel Crusted Trout

SERVES 4

  • 4 EA 1-2 POUND TROUT
  • BONED AND FINS CUT OFF, HEAD AND TAIL CUT OFF AS WELL
  • 3 CUPS ROLD GOLD PRETZELS

BLENDED IN FOOD PROCESSOR TILL CHUNKY, NOT POWDERY.....SHOULD LOOK LIKE PRETZEL NIBS. USE A ZIPLOCK BAG AND A ROLLING PIN IF YOU DON'T HAVE A PROCESSOR

 

WARM PESTO POTATO SALAD

  • 1# RED BLISS POTATOES
  • BOILED TILL COOKED THROUGH AND CUT IN ¼'S
  • 1# BABY SPINACH
  • ¼ CUP BASIL PESTO, (FROM STORE OR YOU CAN MAKE FRESH)

  MUSTARD CAPER CREAM SAUCE

  • 2 CUPS HEAVY CREAM
  • 2 TABLESPOONS GRAIN MUSTARD
  • 2 TABLESPOONS CAPERS (NON PARIELLE)
  • 1 TABLESPOON BUTTER, UNSALTED

 METHOD

  1. ONCE THE PRETZELS ARE CRUSHED LAY OUT ONTO A FLAT SURFACE, A BAKING SHEET IS GREAT FOR THIS. PRESS EACH TROUT INTO THE CRUSHED PRETZELS PRETTY FORCEFULLY AS TO STICK THE PRETZELS TO THE FLESH OF THE FISH. IN A COOL LARGE SKILLET, YES I SAID COOL, ADD 1 TABLESPOON BUTTER AND 2 TABLESPOONS OIL OF PREFERENCE. TURN HEAT ON MEDIUM HIGH. ONCE BUTTER STARTS TO MELT, ADD TROUT WITH PRETZELS DOWN. YOU WILL PAN FRY THE TROUT FOR APPROXIMATELY 3-4 MINUTES. GOLDEN BROWN IS THE COLOR YOU WANT, PRETTY TRICKY ON GOLDEN BROWN PRETZELS, BUT WATCH THE BUTTER IN THE PAN, IF IT IS STARTING TO TURN BLACK THEN TURN DOWN HEAT AND FLIP THE FISH OVER WITH A SPATULA.

 

  1. YOU WILL FINISH THE TROUT IN A PREHEATED OVEN AT 350 FOR 5 MINUTES.

 

  1. HEAT PESTO IN A SEPARATE SAUTE PAN, IT WILL SEPARATE A LITTLE THAT IS OK. ADD YOUR COOKED AND 1/4RD POTATOES. WARM THROUGH ON MEDIUM HEAT. ADD THE SPINACH AND COOK LIGHTLY AND TOSS THROUGH THE POTATOES. THE IDEA OF THIS IS A WARM PESTO POTATO SALAD WITH SPINACH. THE SPINACH LEAVES SHOULD NOT WILT ALL THE WAY IF POSSIBLE.

 

  1. THE MUSTARD CAPER CREAM IS SUPER EASY.... IN A HEAVY GAUGE SAUCE POT, REDUCE CREAM BY 3/4'S. THIS NEEDS TO BE DONE SLOWLY...MEDIUM HEAT IS BEST. ADD THE GRAIN MUSTARD AND CAPERS ONCE REDUCED, NO NEED TO COOK ANY MORE. FINISH THE SAUCE WITH THE BUTTER AND SERVE.
Powered by Frankly