crispy trout with cilantro and macadamia nut sauceThis dish is one of my new favorites. I love the fact that it only took minutes to prepare, was an easy recipe to follow, and the macadamia sauce is out of this world delicious. Crispy trout with sorrel and macadamia sauce is a recipe created by Chef/Owner John Novi of the DePuy Canal House in High Falls NY. I discovered this recipe while reading The Valley Table magazine. In Issue 45, there is an article on page 73 titled Eating by the Trout Season which features two enticing recipes--the one featured in this post as well as another which will follow shortly--Whitecliff Winery Rainbow Trout Fish Tacos.
As stated in the article, April though June is the season for ramps, morels, and trout. With its sweet., lean meat, the brook trout, New York's official state fish, is smaller than brown or rainbow trout. While this versatile fish can be used in everything from salads to tacos to pastas--by far, most chefs prefer to simply grill or saute it, with little fuss. One of the best resources for local fresh trout is Eden Brook Fish Company in Monticello New York. And good news... you can order online..
Crispy trout with sorrel and Macadamia nut sauce
Recipe by John Novi, DePuy Canal House
- 4 trout fillets (skin on)
- 1 cup macadamia nut (walnuts may be substituted)
- 3 cloves garlic
- 1/4 cup minced onion
- 3 tablespoons white balsamic vinegar
- 1 tablespoon chopped sorrel (basil, mint or cilantro can be substituted)
- salt and cayenne to taste
- fish stock sufficient to produce desired consistency
- flour for dredging
- olive oil
1. Pound nuts with the garlic, salt and cayenne to a paste consistency.
2. Blend in the onion, vinegar, sorrel and fish broth until thick and creamy.
1. Dredge each fillet in a small amount of salted flour.
2. Add 2 to 3 tablespoons of olive oil to a large saute pan, turn heat high and place the prepared fillets skin-side down onto the hot pan. Saute for 3 to 4 minutes on first side.
3. When the color is rich and golden, flip the fillets to the second side. Cook about 1 additional minute, then remove to a plate lined with paper towel to absorb excess oil.
1. Place fish skin-side down onto plate.
2. Spoon the sauce down the middle of each fillet. Garnish with fresh sorrel.