Pan-Fried River Trout with Corn Cakes and Red-Pepper Coulis
This recipe was one of Rollie Wesen's signature dishes at Rivers restaurant in Portland, Oregon. He bones just-caught trout without detaching the fillets from the heads and tails. We've adapted the recipe for easier-to-find trout fillets. More Fish Recipes
Recipe Summary test
If your fishmonger carries boned whole trout, simply follow the method for fillets and increase the cooking time by 1 to 2 minutes per side.
These beautifully fresh trout pair well with a Chardonnay from Oregon, where the cool climate produces wines light enough not to overwhelm the fish, yet savory enough to balance the peppery coulis.