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
In a large, shallow dish, cover the trout fillets with the milk and refrigerate for at least 10 minutes or up to 30 minutes.
In a food processor, pulse the crackers to fine crumbs. Transfer the crumbs to a large plate and mix with the flour.
Heat a very large skillet. Add the vegetable oil. Remove the trout fillets from the milk and season with salt and pepper. Dredge the fillets in the cracker-crumb mixture and add to the skillet, skin side down. Add the butter and tilt the skillet to melt and distribute it evenly. Cook the trout over moderately high heat until browned and crisp, about 3 minutes per side.
Arrange the warm Grilled Corn Cakes on plates and set the trout fillets on top. Garnish with the Roasted Red Pepper Coulis and serve.
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.
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