Printer-friendly versionIn this episode of Chefs of the Sierras, sponsored by DCS by Fisher & Paykel, Chef Matt Eoff from Restaurant at Convict Lake prepares rainbow trout.
Rainbow trout, pinion nut-panko crusted, pan seared with fried green tomatoes, watercress, Parmesano Reggiano and roast tomato- garlic- basil coulis.
Click here for Chef Matt Eoff's Profile
Ingredients:
1 lg trout filet
4 oz pinion nuts
1 cup panko flour
1 lg green tomato
1/2 cup rice flour
6 ea vine ripe tomatoes
12 ea peeled garlic cloves
1/2 cup olive oil
12 fresh basil leaves
Salt & pepper
1 bunch fresh watercress
1 oz Parmesano Reggiano
1 tsp white truffle oil
Method:
Blend pinenuts & panko in food processor, dredge trout in flour mixture, sautee in olive oil on both sides, dredge sliced green tomatoes in rice flour, sautee.
Tomato-Garlic Coulis:
Put tomatoes, garlic & olive oil in pan, season with salt & pepper, roast in oven @ 450 for 20 minutes, puree in basil.
Presentation:
Put coulis sauce on plate, place tomatoes on sauce, place trout over tomatoes, garnish with watercress & shaved Parmesan, drizzle with truffle oil.
