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Beer Batter Trout With Lemon Sour Cream

List of Ingredients

Serves 4

2 river trout fillets, 8 ounces each
1 tablespoon lemon juice, freshly squeezed
Canola oi, for frying
Flour for dusting

Beer Batter
2 egg yolks
1/2 cup beer, room temperature
Salt and freshly ground pepper to taste
2/3 cup all-purpose flour
2 egg whites

Lemon Sour Cream
1/2 cup sour cream
1 tablespoon lemon juice, freshly squeezed

Tomato Ragout
1 tablespoon canola oil
1/2 cup chopped onion
4 tablespoons tomato paste
1/2 cup water or consomme
Salt and freshly ground pepper to taste
1 tablespoon fresh basil, minced

Garnish
4 fresh lemon twists
4 sprigs fresh mint


Recipe

To prepare the beer batter: In a large mixing bowl, using a whisk or electric mixer, mix egg
yolks with beer. Season with salt and pepper. Add flour and mix until smooth. Set aside to
thicken for a few minutes. In a small mixing bowl, beat egg whites with a pinch of salt,
then gently fold into beer and egg yolk mixture.

To prepare and fry fillets: In a large heavy-bottomed skillet, heat canola oil over medium high
heat until very hot. Squeeze lemon juice over fillets, then dredge fillets in flour. Generously
coat in beer batter and place into the hot canola oil. Cook 3 to 4 minutes on each side until
nicely browned. Remove from oil and drain.

To prepare lemon sour cream: In a small bowl, stir lemon juice into sour cream until blended.

To prepare tomato ragout: In a large skillet over medium high heat, saute onions in canola oil
until softened, 2 to 3 minutes. Add tomato paste and water or consomme. Season with salt and
pepper. Add chopped tomatoes and bring mixture to a boil for one minute. Remove from heat and
season with fresh basil

To serve: Place 2 large spoonfuls of tomato ragout on each serving plate. Add a dollop of the
lemon sour cream, then place one fillet on each plate beside both. Garnish with lemon and fresh
mint.