Pan-Seared Trout With Anchovy Sauce Recipe - Cooking Index
Pan-Seared Trout With Anchovy Sauce Recipe - Cooking Index
| Drizzle of olive oil | ||
| 1/2 lb | 227g / 8oz | Baby zucchini |
| 1/2 lb | 227g / 8oz | Patty pan squash (baby squash) |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 2 tablespoons | 30ml | Olive oil |
| 1/4 cup | 23g / 0.8oz | Minced shallots |
| 1 tablespoon | 15ml | Chopped garlic |
| 1/4 cup | 59ml | Canned anchovies |
| 1/4 cup | 59ml | Halved black olives |
| 1 cup | 237ml | White wine |
| 8 tablespoons | 120ml | Cold butter - cubed |
| 4 | Fresh trout - (8 to 10 oz ea) - gutted, scaled | |
| 1/2 cup | 31g / 1.1oz | Flour |
| Bayou Blast - see * Note |
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.
Preheat the oven to 400 degrees.
Toss the baby vegetables with a drizzle of olive oil, salt and pepper. Place the vegetables on a baking sheet and roast for 6 to 8 minutes, or until golden and tender.
In a saute pan, over medium heat, heat the oil. When the oil is hot add the shallots and garlic. Season with pepper. Saute for 1 minute. Add the anchovies and olives. Continue to saute for 1 minute. Add the white wine. Bring the liquid to a simmer and cook for 3 to 4 minutes. Remove from the heat and pour into a blender. Blend until smooth. Place the mixture in a saucepan, and whisk in a cube of the butter at a time, until all of the butter is incorporated and the sauce thickens. Season with pepper.
Season the fish with salt and pepper. Season the flour with Bayou Blast. Heat the oil in a large skillet. Dredge the fish in the seasoned flour, coating each side completely, shaking off any excess. Carefully lay the fish in the oil and pan-fry for 3 to 4 minutes on each side, or until golden. Remove and drain on paper towels. Season with the Creole seasoning.
To serve, spoon the sauce in the center of each plate. Arrange the vegetables in the center of the sauce. Lay the fish on top of the vegetables and serve.
This recipe yields 4 servings.
Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B41 broadcast 05-07-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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