Fish, trout, sauteed trout with escarole 1  Fish, trout, sauteed trout with escarole 2

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

  1. 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.
  1. 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.
  1. 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



Leave a Reply