Rabbit Hill Inn’s Crispy Trout

The Rabbit Hill Inn is back with another recipe. This one is for trout. I love it as the eye is not looking you in the eye. That always seems to bother me, even though I do partake. However, this one is perfect. Thanks so much for sharing.

Rabbit Hill Inn Crispy Trout

Crispy Trout Preparation

Ingredients:

1 Trout – whole

2 potatoes – washed, diced w/ skin on

2 cups fresh peas, shelled

1 bunch pea sprouts (or shoots)

Extra Virgin Olive Oil

2 Tbsp Vegetable Stock (water would work too)

Method:

• In blender, place 1 cup of shelled peas. Puree to desired consistency. Add water as needed. Season with Salt & Pepper.  Set sauce aside.
• Potatoes – In a separate pan, on high heat, add evo and diced potatoes. Toss frequently till all sides are brown.
• In separate pot, on medium heat, place 1 cup of peas, 2 TBSP of stock or water. Add cooked potatoes. Liquid absorbs. Set aside, keeping warm.
• Trout – Season both sides of trout and place in pan (skin side down) on medium heat. Cook on one side

Plating:

• Place some puree on serving plate. Place trout on plate. Surround with peas, potatoes. Drizzle with more puree. Garnish with pea sprouts/tendril

Author: Maralyn

Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.