SAUTEED TROUT WITH ESCAROLE (for two)
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1 cup packed chopped escarole
1 small shallot, thinly sliced
½ teaspoon fresh lemon juice, plus lemon wedges for serving
extra-virgin olive oil
salt and freshly ground black pepper
2 whole 10 to 12 ounce trout, cleaned and boned, leaving the head and tail intact
cornmeal for sprinkling
2 tablespoons unsalted butter
- In a bowl, toss the escarole with the shallot, lemon juice and 1 teaspoon of the olive oil; season with salt and pepper. Stuff the trout cavities with the escarole and close with skewers. Season the fish with salt and pepper and sprinkle with cornmeal.
- In a cast-iron skillet, heat 1/8 inch of oil. Add the trout and cook over moderate heat, turning once, until the skin is crisp and the fish is just cooked within, about 5 minutes per side. Transfer the trout to a plate and wipe out the skillet.
- Melt the butter in the skillet. Add the trout and turn to coat. Remove from the heat and let stand in the pan for 5 minutes. Transfer the trout to plates and serve with lemon wedges.
from Utah’s Amangiri Resort, printed in Food and Wine Magazine, June, 2010
