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Crispy Trout with Buttermilk Chive Mashed Potatoes

Crispy Trout with Buttermilk Chive Mashed Potatoes
Crispy Trout with Buttermilk Chive Mashed Potatoes

Crispy Trout with Buttermilk Chive Mashed Potatoes

 

Have you ever eaten in restaurants that have crispy trout on the menu and when it arrives, it is never crispy? I have too many times. This recipe guarantees that the skin is crispy and crunchy. I know that most people bulk at the thought of eating fish skin but when it is prepared properly it adds a really nice texture and flavor to each bite of the fish and it is good for you. I like to cook my trout in bacon grease; yes that is right, bacon grease. I keep a jar in the refrigerator for such recipes as this one. The bacon grease not only gives the trout a great flavor but it really helps to crisp up the skin. Save your bacon grease!

 

Buttermilk Chive Mashed Potatoes

6 medium Yukon Gold potatoes, peeled and cut into 2” chunks

½ stick of unsalted butter

½ c buttermilk

¼ c green onions, thinly sliced

Sea salt & pepper

 

Fill a large saucepan with cold water and add the potato chunks and ½ t salt. Bring it to a boil over high heat then reduce the heat to medium and cook for about 15-20 minutes or until a fork slips into the potato easily. Drain the potatoes and put back into the pan. Cut the butter into chunks and add to the hot potatoes. Using a potato masher, mash the potatoes and the butter together. Add the buttermilk and mashed until it reaches the texture you want. I like mine a little on the chunky side. Add the chives, salt & pepper to taste and mix well. Put a lid on the potatoes and keep warm while cooking the trout.

 

Crispy Trout Topped with Dressed Arugula

4 trout fillets

3 T bacon grease

Sea salt & pepper

 

1 ½ c baby Arugula

1 T Fruity olive oil

1 T lemon juice

Sea salt & pepper

 

Salt and pepper both sides of the trout. In a large cast iron skillet heat half of the bacon grease over medium high heat. When the grease is sizzling hot add two of the trout fillets skin side down and cook for about 4-5 minutes until the skin is a crispy golden brown. Turn the trout over and cook for about 1 minute until the thick side is cooked through. Remove the trout fillets and place on a wire rack over a rimmed baking sheet. Place the cooked trout fillets in a warm oven while the last two trout fillets are being cooked.

In a medium bowl toss the arugula with the olive oil, lemon juice and salt and pepper to taste.

 

Assemble:

Plate the mashed potatoes on four plates. Add a trout fillet skin side up to each plate and top with the dressed arugula. Serve immediately.

 

Serves 4

This post is contributed by a community member. The views expressed in this blog are those of the author and do not necessarily reflect those of Patch Media Corporation. Everyone is welcome to submit a post to Patch. If you'd like to post a blog, go here to get started.

gdfo February 26, 2014 at 09:33 AM
There is an area in France called Loire. Most people know it for Vouvray. From the Loire come other wines and particularly Sancerre and Pouilly Fume. My first pick for your dish is the Sancerre my second pick would be the Pouilly Fume. The Sancerre would have more mineral and flinty notes the to more pronounced perfume of the PF. Both are made from sauvignon blanc grapes. If you cannot find either of these wines please do not substitute another SB, as they can be either too fruity/grapey or too herbal and grassy. Go to a medium oaked Chardonnay from California. There are a few good Fume Blanc styles from California, so ask your favorite wine shop wine guide to help you find one with some flint or minerality. By the way, I love trout.

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