Serves 4
Farmed fresh trout, one of the success stories for sustainable aquaculture, are generally available in most markets. This recipe pairs delicately flavored trout with a creamy white wine and balsamic vinegar sauce. Other white fish fillets such as sole or flounder can be substituted for the trout.
Balsamic Butter Sauce
1 tablespoon olive oil
2 teaspoons finely chopped shallots
1/3 cup (75 ml) dry white wine or dry white vermouth
1/3 cup (75 ml) chicken stock (page 000) or fish stock (page 000)
3 tablespoons white balsamic vinegar
1/3 cup (75 ml) heavy cream
3 tablespoons unsalted butter
Fine sea salt and freshly ground white pepper
8 trout fillets (from 4 trout)(page 000)
Fine sea salt and freshly ground black pepper
1 cup (180 g) cornmeal
2 tablespoons unsalted butter
2 tablespoons olive oil
2 tablespoons chopped mixed fresh herbs such as chives and chervil
To make the sauce, in a small saucepan, heat the olive oil over medium heat and add the shallots. Cook and stir until translucent, about 2 minutes. Add the wine, stock, and vinegar. Raise the heat to medium-high and cook to reduce the liquid by half, 5 to 7 minutes.
Add the cream and cook, stirring occasionally, until the sauce has thickened, 4 to 5 minutes. Strain through a fine-mesh sieve set over a bowl. Return the sauce to the pan and reduce the heat to low. Whisk in the butter 1 tablespoon at a time; the sauce will thicken and take on a satiny sheen. Season to taste with salt and pepper set over a pan of warm water to keep warm for up to 2 hours.
Season the fillets liberally with salt and pepper. Put the cornmeal in a large, shallow bowl and dredge the fillets to coat evenly; shake to remove any excess.
In a large skillet, melt the butter with the oil over medium heat. Carefully add the fillets to the pan and cook until golden brown, about 2 minutes on each side.
Using a metal spatula, transfer 2 fillets to each of 4 warm plates. Spoon the sauce over and around the fish, garnish with a sprinkling of herbs, and serve immediately.
John Ash
HIOC Book