Photo by Adventures on the Gorge.
Photo by Adventures on the Gorge.
Corn and Sun-Dried Tomato
Crusted Rainbow Trout
Corn and Sun-Dried Tomato Crust:
2 c freeze-dried corn
¼ c panko bread crumbs
¼ c sun-dried tomatoes
2 tbsp butter, melted
3 tbsp cilantro, chopped
½ tsp salt
¼ tsp freshly ground black pepper
Zest from one lime
Combine all ingredients into a food pro-
cessor; pulse until the mixture is minced.
Rainbow Trout:
8 7-oz trout fillets
1 egg
1 c flour
Corn and sun-dried tomato crust
Juice of half a lemon
Kosher salt
Freshly ground black pepper
4 oz unsalted butter
Whip the egg in a bowl. Season trout
fillets with lemon juice, salt and pepper.
Dust the trout with flour, dip in the egg,
then into the corn mixture. Melt butter
in a cast iron skillet, place the fish in the
pan and lightly brown on both sides. To
finish, place the fish on a sheet pan and
bake at 325° for five minutes.
Sautéed Shallots, Fingerling
Potatoes, Asparagus,
Mushrooms and Frisee:
4 oz unsalted butter
¾ c fingerling potatoes, sliced thin
½ c shallots, shaved thin
¾ c asparagus, cut into 1-inch pieces
½ c shiitake mushrooms
1 c frisee, trimmed and cut small
Kosher salt
Freshly ground black pepper
Juice of half a lemon
Place a large cast iron skillet over medium
heat. Allow to get hot, and add the butter.
After the butter starts to melt, add the
potatoes and a pinch of salt and pepper.
Once the potatoes start to get tender—
about four to five minute of cooking— add
the shallots, asparagus and mushrooms.
Cook for an additional four minutes.
Season with salt, pepper and lemon juice.
Lightly toss with frisee at the end of cook-
ing. Place the corn-crusted trout over the
top and serve warm.
Photo by Tracy Toler.
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