6.03.2008

Trout with Manchego, Mustard Sauce




The main course of my recent big dinner composed of trout with a Manchego and mustard sauce. The fillets of trout were briefly cooked right before being served with risotto cakes and a watercress and apple salad.

The Trout

6 small trout fillets, about 6 oz. each
1 1/2 cups whole milk
2 tbsp flour
2 tbsp butter
3 tbsp mustard
3 tbsp grated Manchego cheese
2 tbsp olive oil
salt and pepper, to taste

In a sauce pan, heat butter over medium heat until it justs starts to begin to brown. Whisk in flour, stirring constantly to make a roux. Cook over gentle heat until all flour taste has been cooked out. Stir in milk, Manchego, and mustard and combine. Season with salt and pepper and reduce heat to lowest setting and start to prepare the fish.

Remove any pin bones and season fish.  Heat oil in a skillet over medium heat. Saute fish skin side down for two minutes. Gently flip fish over and continue cooking down, about another two minutes. (Adjust accordingly for thicker fish: 8 minutes total cooking time for each inch of thickness.)

Serve topped with sauce.

Risotto Cakes

1 cup arborio rice
2 tbsp butter
3 cups vegetable stock
2 cups white wine
1 shallot, chopped
1 tbsp Gorgonzola cheese
1 tbsp chives, finely chopped
2 eggs
1/2 cup flour
canola oil for frying
salt and pepper, to taste

Bring vegetable stock and white wine to a strong simmer.

In a large pot, gently cook shallots in butter until they are just done. Add rice and cook for one more minute. Add one ladle of stock to the rice and bring to a boil. Reduce heat on the rice to a simmer, adding another ladle of stock each time the rice absorbs all the liquid. Continue to do so, whole stirring the rice occasionally, until rice is still slightly al dente. Stir in Gorgonzola and chives. Move rice to a half sheet pan lined with parchment paper. Spread evenly and allow to cool before chilling in the refrigerator until ready to fry.

In a fry pan, bring one 1/2 inch of oil to 375F. Beat eggs in a small bowl, and place flour in a bowl next to it. Remove risotto from the refrigerator and cut into even squares. Dip each square first in the egg and then the flour, coating thoroughly. Fry on each side until golden brown. Drain on a cooling rack.

Watercress and Apple Salad

1 bunch watercress, washed and dried thoroughly
1 apple, preferably Stayman
olive oil
lemon juice
fresh ground black pepper

Slice apple into thin slices and combine with watercress. Top with olive oil, lemon juice, and black pepper.



Photo by Gino Molfino. Thanks, Gino.



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