Pan-Seared Trout with Anchovy Sauce

TOTAL TIME: 37 min
Prep: 12 min
Inactive Prep: --
Cook: 25 min
YIELD: 4 servings
LEVEL: --

ingredients

  • 1/4 cup canned anchovies
  • 1/4 cup halved black olives
  • 1 cup white wine
  • 8 tablespoons cold butter, cubed
  • 4 fresh trout (about 8 ounces to 10 ounces each), gutted and scaled
  • 1/2 cup flour
  • Essence, recipe follows
EMERIL'S ESSENCE CREOLE SEASONING (ALSO REFERRED TO AS BAYOU BLAST):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
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Directions

Preheat the oven to 400 degrees F. Toss the baby vegetables with a drizzle of olive oil, salt and pepper. Place the vegetables on a baking sheet and roast for 6 to 8 minutes, or until golden and tender. In a saute pan, over medium heat, heat the oil. When the oil is hot and the shallots and garlic. Season with pepper. saute for 1 minute. Add the anchovies and olives. Continue to saute for 1 minute. Add the white wine. Bring the liquid to a simmer and cook for 3 to 4 minutes. Remove from the heat and pour into a blender. Blend until smooth. Place the mixture in a saucepan, and whisk in a cube of the butter at a time, until all of the butter is incorporated and the sauce thickens. Season with pepper. Season the fish with salt and pepper. Season the flour with Essence. Heat the oil in a large skillet. Dredge the fish in the seasoned flour, coating each side completely, shaking off any excess. Carefully lay the fish in the oil and pan-fry for 3 to 4 minutes on each side, or until golden. Remove and drain on paper towels. Season with Essence. To serve, spoon the sauce in the center of each plate. Arrange the vegetables in the center of the sauce. Lay the fish on top of the vegetables and serve.
Combine all ingredients thoroughly.

Yield: 2/3 cup

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