Pumpkin Seed Crusted Trout
Ingredients
3/4 cup pumpkin seeds, green, hulled, crushed
1/4 cup cornmeal
1/2 cup all-purpose flour, for dredging
2 eggs, beaten with a pinch for salt and a littler water for egg wash
4 5 oz trout fillets with skin, all bones removed
2 tablespoons vegetable oil
1/2 cup butter
1 tablespoon flat-leaf parsley, finely chopped
1 tablespoon lime juice
Directions
Chef: Nice look to the fish, like the larger pieces of pumpkin seeds. Crust has a good consistency and separates from fish nicely. The melted butter really works and nice how it flows onto the calabacita.
Personal/Team: The pumpkin seeds gave a nice flavor to the fish. I like the crunch. I also thought the herb butter was the perfect accompaniment, but some lime wedges would have gone well with the fish.
Lesson Learned: When you have a small fish, it's easier to just remove the skin after it's cooked. If you try to remove it while it is raw, you risk losing too much of the fillet. I didn't mind the skin at all on the fish because it had that great flavor form the pumpkin seeds, but maybe that's just me.
3/4 cup pumpkin seeds, green, hulled, crushed
1/4 cup cornmeal
1/2 cup all-purpose flour, for dredging
2 eggs, beaten with a pinch for salt and a littler water for egg wash
4 5 oz trout fillets with skin, all bones removed
2 tablespoons vegetable oil
1/2 cup butter
1 tablespoon flat-leaf parsley, finely chopped
1 tablespoon lime juice
Directions
- heat the oil over medium-high heat to 350F
- Combine the pumpkin seeds and cornmeal.
- Season the trout with salt and pepper. Dredge flesh side in flour, shaking off excess. Then dip flesh side in egg, letting excess drip off.
- Coat fillets with cornmeal mixture.
- Add trout, seed side down, to pan and cook until golden, 2-3 minutes.
- Turn fillets and cook until just done, 1 minute. Transfer to heated platter and keep warm.
- heat the butter until it starts to foam and just begins to brown. Add the parsley and lime juice. Spoon over trout fillets
Chef: Nice look to the fish, like the larger pieces of pumpkin seeds. Crust has a good consistency and separates from fish nicely. The melted butter really works and nice how it flows onto the calabacita.
Personal/Team: The pumpkin seeds gave a nice flavor to the fish. I like the crunch. I also thought the herb butter was the perfect accompaniment, but some lime wedges would have gone well with the fish.
Lesson Learned: When you have a small fish, it's easier to just remove the skin after it's cooked. If you try to remove it while it is raw, you risk losing too much of the fillet. I didn't mind the skin at all on the fish because it had that great flavor form the pumpkin seeds, but maybe that's just me.
