Recipe courtesy of Kelly Liken
Episode: Colorado
Print
Potato-Crusted Trout Filets with Caramelized Brussels Sprouts, Plump Golden Raisins, and Toasted Pecans
Total:
1 hr 50 min
Prep:
30 min
Inactive:
1 hr
Cook:
20 min
Yield:
6 to 8 servings
Level:
Easy
Total:
1 hr 50 min
Prep:
30 min
Inactive:
1 hr
Cook:
20 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Trout: 
  • Eight 4-ounce rainbow trout fillets, skinned
  • Salt and freshly ground black pepper 
  • 1 cup all-purpose flour
  • 5 large eggs, lightly beaten
  • 10 fingerling potatoes, sliced paper-thin
  • 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

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Cast Iron Steak Filets with Roasted Shallots

Recipe courtesy of Tiffani Thiessen

Roasted Baby Potatoes with Rosemary and Garlic

Recipe courtesy of Justine Simmons

Roasted Asparagus and Bacon

Recipe courtesy of Justine Simmons

Roasted Sweet Potatoes with Honey and Cinnamon

Recipe courtesy of Tyler Florence

Balsamic and Parmesan Roasted Brussels Sprouts

Recipe courtesy of Justine Simmons

Twice Baked Potatoes

Recipe courtesy of Kelsey Nixon

Balsamic Glazed Brussels Sprouts with Pancetta

Recipe courtesy of Tiffani Thiessen

French Potato Puree

Recipe courtesy of Laura Calder

Aunt Chelle's Three Cheese Macaroni and Cheese

Recipe courtesy of Michelle Jones

Trending Videos

So Much Pretty Food Here