From Sharyn’s Pantry: Restaurant Quality Trout

One of my customers shared a chef’s favourite spice mixture to season salmon with. I tried this with some rainbow trout with excellent results. Use a mortar and pestle (find these at Sharyn’s Pantry) to partially grind up mustard seeds and coriander seeds. I added this to a mixture of ground hazelnuts and brown sugar and fresh parsley. Then I topped my trout with this mixture. The spices create a fragrant yet a bit spicy flavour. Hard to describe but very nice. Along with the trout, I served leftover mashed potato patties crusted with panko crumbs and steamed veggies. It was a good supper and quickly prepared with not a lot of work.

INGREDIENTS:

• 2 rainbow trout (or salmon fillet)
• 2 tbsp. yellow mustard seeds
• 2 tbsp. whole corainder seeds
• 2/3 cup ground hazelnuts (or ground almonds)
• 3 tbsp. brown sugar
• 2 tbsp. fresh parsley, chopped Kosher salt and freshly ground black pepper to taste
• a few pats of butter to top the fish

METHOD:

-Using a mortar and pestle, partially crush the coriander and mustard seeds. I left some seeds to have a bit of texture and some nearly pulverized.

-Preheat your oven to 350 degrees F.

-In a small bowl, combine the ground hazelnuts, brown sugar, spices and chopped parsley.

–Heat 2 tbsp. canola oil in a non stick skillet. Place the trout in the hot oil, skin side up.

-Saute the trout for just a few seconds and turn the trout to be skin side down. The oil in the pan will coat the trout and allow the crust to adhere to the fish.

-Remove the trout from the saute pan and place them in an oven proof baking dish. I used one of my nice ceramic pie plates which I sprayed with some no stick spray first..

-Press the spice and ground nut mixture onto the trout to completely cover the surface. Sprinkle with some Kosher salt and ground black pepper.

-Dab a few pats of butter here and there on top of the crust. -Bake the trout for about 10 minutes or until it becomes flaky when gently touched with your fingertip.

-I had some leftover mashed potatoes which I added some chopped onion and celery and a beaten egg. Then I formed them into patties, dipped them in beaten egg and then panko crumbs. While the trout was baking, I fried the potato patties until the crusty panko coating turned a nice golden brown and the potatoes were heated through.

-I steamed some broccoli and baby carrots to have with my trout and mashed potato patty.

-Supper was all done in less than 1/2 and hour and very tasty. I will make this again maybe with salmon next time.

ENJOY!