Herb Crusted Steelhead Trout with Garlic Steeped Polenta

Herb Crusted Steelhead Trout with Garlic Steeped Polenta

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by Charlotte Today Staff

WCNC.com

Posted on September 2, 2011 at 9:26 AM

Updated Tuesday, Sep 6 at 9:40 AM

 

Herb Crusted Steelhead Trout with Garlic Steeped Polenta and Glazed Baby Carrots
Recipe by Chef Jay Jones
Serves 4
 
For the trout
4 8oz trout fillets
1 cup seasoned bread crumbs
¼ cup thyme
¼ cup parsley
¼ cup oregano
¼ cup grated parmesan cheese
Olive Oil
2 cups heavy cream
 
For Polenta
2 cups polenta
4 cups heavy cream
5 roasted garlic cloves
10oz Butter
Salt
 
For the carrots
16oz baby carrots split lengthwise
Butter
Olive Oil
Salt
Pepper
Honey or Brown Sugar
 
Preheating 350
 
Equipment
Large Sauce Pot
2 Large sauté pans
Fish Spatula
Large sheet pan
Shallow pie pan
Mixing bowl
Ring molds
 
Preparation
For Trout
Mix together all herbs and bread crumbs in shallow pie pan
Coat skin side of trout with herb mixture
Heat sauté pan
Add olive oil to pan
Put fish in pan ski side down
Do not move fish for 2 minutes
When you see the line up the side of the fish you know its time to flip it
Flip fish and cook for 2 minutes
Remove fish from pan and place on paper towel
Set aside until service
 
For Polenta
Add heavy cream to sauce pot
Add garlic salt and butter
Bring to a boil
Add polenta and stir until it begins to thicken
Transfer to sheet pan and set
Use ring mold to cut circles in polenta
 
For Carrots
Heat sauté pan
Add olive oil
Add brown sugar and dissolve
Add Carrots and move around in glaze.
Add butter
 
For service
Heat sautee pan
Add 2 tbsp. olive oil
Add polenta cakes to pan and brown
Flip cakes and brown other side
 
Place polenta in mold in center of plate
Place fish on top of polenta
Place carrots on the side
Enjoy
 
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