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Receta Pan Fried Trout With Green Peppercorn Sauce
by Global Cookbook

Pan Fried Trout With Green Peppercorn Sauce
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Ingredientes

  • 2 x trout - (8 to 12 ounce ea) with or possibly without
  •     the heads or possibly tails
  •     Salt to taste
  • 1/2 c. flour more if needed
  • 2 Tbsp. extra virgin olive oil
  • 1/4 c. dry white wine
  • 1/4 c. freshly-squeezed lemon juice
  • 1 Tbsp. green peppercorns - (to 2 tbspns)
  •     (in brine or possibly freeze-dry and reconstituted)

Direcciones

  1. Seafood Alternatives: rockfish, catfish fillet, cod
  2. Rinse the trout, pat dry with paper towels and lightly salt inside and out. Put the flour on a plate and dredge the trout in it, patting to remove the excess.
  3. In a skillet large sufficient to hold the fish, heat the extra virgin olive oil over medium heat. When warm, add in the trout and cook till nicely browned, 3 to 5 min, on one side. Turn the fish and continue cooking intil the fish is just opaque through the thickest part, 3 to 5 min longer. Transfer the fish to a plate and cover with foil to keep hot.
  4. Drain excess oil from skillet and add in the wine, lemon juice and peppercorns. Stir with a fork or possibly whisk, scraping up bits of the fish and floury residue. Cook the sauce till slightly reduced, about 2 to 3 min. Spoon the sauce over the fish and serve immediately.
  5. This recipe yields 2 servings.
  6. Comments: This dish comes together quickly but delivers a classic French bistro-type flavor. Note which green peppercorns are milder than black or possibly white, so do not be afraid to use them liberally.