From the Cafe Diable, Torrey, Utah....>Let's hear YOUR favorite recipes...
PUMPKIN-SEED-CRUSTED TROUT
This recipe can be prepared in 45 minutes or less.
The chef at Cafe Diablo uses 6- to 8-ounce local trout fillets from Road Creek
Trout Farm. We have adapted the recipe for smaller fillets.
1 cup loosely packed fresh cilantro sprigs
3/4 cup hulled green pumpkin seeds* (about 1/4 pound)
2 large eggs
1/2 cup all-purpose flour
four 3- to 4-ounce trout fillets with skin
2 tablespoons olive oil
2 tablespoons fresh lime juice
1/2 cup dry white wine
3/4 stick (6 tablespoons) cold unsalted butter
*available at natural foods stores
Finely chop cilantro. In a sealable plastic bag lightly crush pumpkin seeds with a
rolling pin. In a shallow dish lightly beat eggs. Have flour and pumpkin seeds
ready in 2 other separate shallow dishes. With tweezers remove fine bones from
fillets and season trout with salt and pepper. Dredge flesh side of 1 fillet in flour,
shaking off excess, and dip flesh side in eggs, letting excess drip off. Coat fillet
with pumpkin seeds and transfer, seed side up, to a plate. Coat remaining fillets
in same manner.
In a 12-inch nonstick skillet heat oil over moderate heat until hot but not smoking
and cook fillets, seed sides down, until golden, about 3 minutes. Turn fillets
carefully with a spatula and cook over low heat until just cooked through, about
3 minutes more. Transfer fillets with a spatula to a heated platter and keep warm
while making sauce.
In a small heavy saucepan boil lime juice and wine until reduced by half, about 2
minutes. Cut butter into pieces and add, 1 piece at a time, whisking until
incorporated and sauce is smooth (it should not get hot enough to separate).
Remove pan from heat. Add cilantro and season with salt.
Spoon sauce over trout fillets.
Serves 4.
Gourmet
December 1998
You Asked For It
Cafe Diablo, Torrey UT
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