Friday, March 4, 2016

Almond Crusted Trout with Cranberry Relish

4 skinned boneless trout filets
1 cup almonds processed in blender
2 cups dried cranberries
1 cup filtered water
2 shallots chopped
1 clove garlic minced
1 lemon juiced and zested
2-tblsp. Fresh cilantro chopped
2-tblsp. Canola oil
1/4 cup flour
2 eggs beaten

Preheat oven to 400 degrees. Pulse your almonds in a blender until smooth and pour into a small bowl. In seperate 2 bowls make and egg wash and flour station. Dredge your trout filets in flour, then egg, and crushed amond last and coat evenly. Set aside on plate. Heat skillet with canola oil and sear fish over medium 3-4 minutes a side until crust is golden brown. Remove from heat and place fish on baking dish to finish cooking in oven. Bake fish for 8 minutes. Meanwhile bring in a saucepot 1-tblsp. Oil, garlic and shallots to medium heat. Cook stirring 5 minutes. Add in water, lemon juice and cranberries and Cook stirring until mixture reduces and starts to thicken, 3 minutes. Remove from heat and add in cilantro and lemon zest, stir well. Set aside to cool to room temp. Remove fish from oven and cool to room temp. Plate your fish on serving dish and top with Cranberry Relish. Serve and Enjoy!

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