Pisces and Potatoes

Pisces and Potatoes

Ruhland, Michael
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Few things are as satisfying as cooking up fresh-caught trout in the springtime. The cold, clear water makes for some of the healthiest, tastiest trout you’ll find anywhere. And literally bringing home the bacon—or in this case, fillets—remains one the purest ways to connect to the natural world around you. Here’s a recipe for spring trout that serves four.

4 8-oz. trout fillets
About 6 baby red potatoes
1 egg
4 bunches broccolini
1 lemon, quartered
Olive oil
Salt and pepper to taste

Slice the red potatoes about 1/32nd of an inch thick, making sure they’re uniform. (A mandolin is a great tool for this.) Depending on their size, you may not need all of the potatoes. Whisk the egg and brush onto fleshy side of the trout fillet. Season the fish with salt and fresh cracked pepper. Next, lay the thinly sliced red potatoes on the fish, overlapping them to resemble fish scales.

Fill a medium pot with water, season with salt, and bring it to a boil.

In a large frying pan, heat the olive oil just to the smoking point, then gently place the fish in the pan, potato side down. Fry until the potatoes are golden brown, about 6-8 minutes. Turn the fish to lightly crisp the skin. Cook the trout one fillet at a time, keeping the cooked fish on a plate in a warm oven until the others are finished.

When you start to cook the last fish, blanch the broccolini in the boiling water until it is bright green and has just a slight crunch. Place the broccolini on the plate, then lay the trout on top, potato side up. You are ready to eat!




Michael Ruhland is the executive chef at Rainbow Ranch Lodge.

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