Potato-Crusted Trout Filets with Caramelized Brussels Sprouts, Plump Golden Raisins, and Toasted Pecans

Recipe courtesy Kelly Liken
Show: Hook, Line & Dinner Episode: Colorado
TOTAL TIME: 1 hr 50 min
Prep: 30 min
Inactive Prep: 1 hr
Cook: 20 min
 
YIELD: 6 to 8 servings
LEVEL: Easy

ingredients

TROUT:
  • 6 tablespoons unsalted butter or olive oil
  • 1/4 cup dry white wine, such as Pinot Grigio
  • 2 cloves garlic, finely chopped
  • Juice of 1/2 lemon
BRUSSELS SPROUTS:
  • 2 tablespoons unsalted butter or olive oil
  • 8 ounces Brussels sprouts, cored and leaves separated
  • 1/4 cup toasted chopped pecans
  • 1/4 cup golden raisins, soaked in dry white wine for 1 hour
  • Salt and freshly ground black pepper
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Directions

For the trout: Sprinkle the fish liberally with salt and pepper. Dredge one side of each fillet in the flour, and then in the eggs. Arrange the potato slices on the dredged side of each fillet in shingled, overlapping rows (they should look like scales).

When all of the fillets have been covered, place a large skillet over medium-high heat with 2 tablespoons butter or oil. Working in batches as needed, sear the fish, potato-side down, until the potatoes are deep golden brown and the fish is nearly cooked through, about 5 minutes. Gently turn the fish and finish cooking on the other side, about 1 minute. Keep the cooked fish warm on a platter covered with foil until all of the fillets are cooked.

While the fish is searing, place a small saucepan over medium heat with the wine and garlic. Bring up to a bubble and cook until the wine is reduced by half, 4 to 5 minutes. Remove the pan from the heat and add the remaining butter, swirling the pan to melt it. Season the sauce with the lemon juice and salt and pepper. Reserve warm.

For the brussels sprouts: Place a large skillet over medium-high heat with the butter or olive oil. Add the sprouts and cook, tossing occasionally, until they begin to wilt, 3 to 4 minutes. Add the pecans and raisins and continue cooking until the sprouts are tender, 3 to 4 minutes more. Season with salt and pepper.

To serve, divide the Brussels sprouts among serving plates. Slice the fillets on a diagonal and arrange over the Brussels sprouts. Garnish with the wine-butter sauce.

Notes

This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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  • on February 28, 2013

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    Being a avid fly fishreman I always throw my fish back to live another day, but on occassion if I caught a nice one and feel like fish , I'll keep it and take it back to the trailer. So I will keep the fish recipe in mind next time I'm out catching the big one. So the fish recipe I did not try , but the brussel sprouts I did, And they were amazing. I am not a big fan of brussel sprouts but my husband loves them. So I'll fix them for him and eat them because I know they are good for me. Even if your not a big fan of brussel sprouts this is a must try. I fixed them exactly as recipe was written and they were awesome. Thanks to the lady chef.

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