Home > Walnut World > Ozarks Chefs Favorites > Black Walnut Encrusted Red Trout with Bourbon Brown Sugar Glaze
Black Walnut Encrusted Red Trout with Bourbon Brown Sugar Glaze
Ingredients
2 x 8 oz. Red Trout (pin boned out)
2 cups All purpose flour
1 tsp. Salt
1 tsp. Cayenne
2 cups Black Walnuts (chopped)
1 cup half and half
1 egg
2 oz. Olive Pomace oil
1 tsp. Shallots (chopped)
1 oz. Bourbon Whiskey
1 oz. Brown sugar
4 oz. Unsalted butter
Pinch of salt
Details
Serves: 2
Method
In shallow pan mix flour, salt, cayenne, black pepper, and black walnuts. In separate shallow pan beat together half and half and egg.
Dredge the trout fillets into the flour mixture, then into the milk/egg batter, then back into the flour mixture.
Preheat a 12" sauté pan over medium heat and add olive pomace oil. Lay trout fillets fresh side down in sauté pan and cook until golden brown. Flip trout in pan to skin side down and cook trout to desired doneness. Lift trout on to warm platter. In same sauté pan add chopped shallots and sweat for 30 seconds on stovetop. Add brown sugar, bourbon (be careful of flame when adding bourbon), butter, and pinch of salt to sauté pan to create glaze. Pour finished glaze over trout fillets and serve.
Submitted by Wing Lee Leong, executive chef at Fire & Ice Restaurant and Bar
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