Email to Marla Hudgins      

Recipe Categories: marlaoh's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGE BEVERAGE_Alcohol BEVERAGE_Smoothie BREAD BREADMACHINE BREAD_Bisquits BREAD_Cornbread BREAD_Muffins BREAD_Rolls BREAKFAST CAKESandPIES CAKESandPIES_Cheesecake CANDY CANNING CASSEROLES CASSEROLES_1 CASSEROLES_Stir_Fry COOKIES COPYCAT CROCKPOT DEEPFRYER DESSERTS DESSERTS_Cobbler DESSERTS_Cookies2 DESSERTS_Cookies_1 DESSERTS_Crisps DESSERTS_Cupcakes DESSERTS_No_Bake DESSERTS_Pudding_Custard_Parfa DESSERTS_Tarts DESSERTS_Tortes DESSERT_Pizza ETHNIC ETHNIC_Asian ETHNIC_Asian_Chinese_New_Year ETHNIC_Brazil_Jamaican ETHNIC_German_Russian ETHNIC_Indian_Misc ETHNIC_Irish_Scottish_Welsh ETHNIC_Mexican FAST_AND_EASY FOOD_DEHYDRATOR FOOD_Explanations FOOD_Remedies FRUIT FRUIT_1 GRILLING_Fruits_Veggies_Misc HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Sugar_Free_Low HOLIDAYS_STPATRICKSDAY HOLIDAY_BACK_TO_SCHOOL HOLIDAY_Christmas HOLIDAY_HALLOWEEN HOLIDAY_Mardi_Gras HOLIDAY_President39s ICE_CREAM_Sorbets_Cones_Misc KIDS MARINADES MEALS MEATPIES MEATS MEATS_Hot_Dogs MEATS_Meatloaf Mexican MICROWAVE MISCELLANEOUS NOT_FOOD_RECIPES NO_BAKE PANINI PASSOVER PASTA PASTRIES PET_RECIPES PIZZA PORK POULTRY POULTRY_ChickenWings PRESSURE_COOKER QUANTITYCOOKING SALADandDRESSING SALADandDRESSING_Pasta SALAD_Coleslaw SALAD_Gelatin SANDWICHES SAUCES Scones SEASONAL_Autumn_Fall SEASONS_Fall_Autumn SIDE_DISHES SOUPS_STEWS_CHILI SPREADS SUPERBOWL THANKSGIVING TNT_Stars VALENTINES VEGETARIAN WEIGHT_WATCHERS

Sautéed Idaho Trout




Source of Recipe


Marla


List of Ingredients




Sautéed Idaho Trout

2 trout, boneless & butterflied
1 egg
1 cup milk
1 cup flour with salt and pepper added to taste
1 tablespoon butter + ½ tablespoon butter
2 tablespoons butter
4 shallots, roasted
½ cup potatoes, diced and roasted until crisp
½ cup giant Tuscan white beans, cooked, warm
½ large artichoke heart, cut into small pieces
½ cup fresh baby Arugula leaves
lemon wedges for garnish
salt and pepper to taste
olive oil



Recipe



To roast shallots and potatoes, first coat with olive oil and salt and pepper. Place shallots and potatoes in a pie pan under the broiler for six minutes. Remove, toss and place back under the broiler for an additional six minutes or until golden brown.

Follow package to cook white beans. Set aside but keep warm.

Steam a large artichoke for 20 minutes, remove leaves and scrape fibers off of artichoke heart. Cut heart into small pieces.

To cook trout, combine milk and egg and dip trout in egg wash. Dredge trout in flour to coat. In a sauté pan over medium heat, melt butter and sauté trout 90 seconds per side.

Remove trout from pan, wipe out sauté pan and add an additional ½ tablespoon of butter. Add white beans, shallots, potatoes and artichokes and stir for 30 seconds until combined.

Place cooked trout on warmed plates; top with potato mixture and arugula leaves. Garnish with lemon wedges.