Cooking Index - Cooking Recipes & Ideas'Oat-Cuisine' Horseradish Crusted Trout, Mustard Cream Sauce Recipe - Cooking Index

'Oat-Cuisine' Horseradish Crusted Trout, Mustard Cream Sauce

Courses: Main Course
Serves: 4 people

Recipe Ingredients

  Trout and Crust
  Flour - for dredging
2   Eggs - beaten
2 cups 125g / 4.4ozRolled oats
1/4 cup 59mlFinely-grated fresh horseradish
4   Skinned boned trout fillets - (6 oz ea)
  Kosher salt - as needed
  Freshly-ground black pepper - to taste
1/4 cup 59mlVegetable oil
1 tablespoon 15mlUnsalted butter
1 teaspoon 5mlGarlic
1 teaspoon 5mlChopped chives
1/3 cup 78mlCognac or brandy
1 1/2 cups 355mlHeavy cream
2 tablespoons 30mlWhole-grain mustard
1 tablespoon 15mlMinced flat-leaf parsley
1 1/2 teaspoons 7.5mlKosher salt
1 teaspoon 5mlMinced fresh thyme
  Freshly-ground black pepper - to taste
  Worcestershire sauce - to taste

Recipe Instructions

To make the Trout And Crust: Preheat the oven to 350 degrees.

Put the flour and egg in separate shallow dishes. Mix the oats and horseradish together in a third shallow dish.

Pat the trout fillets dry with a paper towel and season with salt and pepper. (If the fillets taper down to a very thin tail, fold the tails back to make a more uniformly thick fillet.)

Dredge the flesh sides of the trout fillets (leave the skin sides dry) in the flour then egg, and finally in the oat mixture. Shake off any excess. Put on a piece of waxed paper or baking sheet.

Heat 1 large skillet over medium heat. Add the oil and heat until hot. Lay the fish in the skillet oat-side down and cook until golden brown, about 3 minutes. Add the butter during the last minute of cooking. Turn, cook on the other side, until golden, about 1 minute more. Transfer to a baking sheet, place in the oven, and bake until cooked through, about 3 minutes.

To make the Sauce: Drain off any oil left in the skillet; add garlic and chives and saute for 1 minute. Add the Cognac away from the heat. Return the skillet to high heat, step back and flambe. Scrape up any browned bits that cling to the pan with a wooden spoon, and simmer until syrupy. Add the heavy cream, bring to a boil, lower the heat, and simmer until thickened, about 3 minutes. Whisk in the mustard, parsley, salt, and thyme. Season with the pepper, to taste.

Divide the sauce among 4 plates, place the fish on top, drizzle on the Worcestershire sauce, and serve.

"EMERIL LIVE with Emeril Lagasse - (Show # EM-1E56) - from the TV FOOD NETWORK"


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