Chestnut Breaded Trout with Apricot-Cilantro Chutney from Oceanaire - Cincinnati News, FOX19-WXIX TV

Chestnut Breaded Trout with Apricot-Cilantro Chutney from Oceanaire

Chestnut Breaded Trout with Apricot-Cilantro Chutney

Yield: 4 orders

Rainbow Trout, belly trimmed, dorsal fin removed 4 each

Egg Wash (2 eggs to 1 pint milk) ¼ cup

Chestnut Flour Mix (Recipe Below) 1 cup

Butter, Clarified (see note below) ¼ cup

Apricot-Cilantro Chutney (Recipe Below) 1 cup

Chestnut Flour Recipe

Chestnut Flour 1 cup

Panko Bread Crumbs, ground fine ½ cup

Kosher Salt 2 tsp

Black Pepper 2 tsp

Mix all ingredients together until well blended.

Apricot- Cilantro Chutney

Apricots, dried, chopped 1 cup

Vegetable Oil 1 Tbsp

Onion, Yellow, diced ¼ cup

Ginger, fresh, peeled, minced 2 Tbsp

Garlic, fresh, minced 1 Tbsp

Tomato, plum, crushed, with juice 1 pint

Apricot Preserves ½ cup

Cilantro, chopped 1 Tbsp

Cinnamon Stick, broken in half ½ each

Coriander, ground ½ tsp

Clove, ground pinch

White Pepper ¼ tsp

Lemon Juice, fresh ½ each

Kosher Salt ½ tsp

Heat oil in sauce pot. Add onions and sweat until tender. Add ginger and garlic and cook another 2-3 minutes. Add tomatoes (with juice), preserves, cilantro, cinnamon stick, coriander, clove, pepper, lemon juice and salt. Simmer for 15-20 minutes. Adjust seasonings as needed.

Heat butter in sauté pan. Dredge trout in egg wash, then flour. Place in pan, flesh side down, and cook for 5-6 minutes, then gently turn over. Cook until skin is just crisp. Remove, drain excess butter, and place on plate. Top with chutney and serve.

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