Trout Redhead
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Thursday, 23 June 2011 00:27
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Uncle Ralph Serve with Sauce Gribiche (gra-beesh\’) 2 cups flour 1 TBS paprika 1 tsp salt 8 oz beer 16 speckled trout filets Salt, lemon-pepper seasoning 2 cups peanut oil for frying SAUCE GRIBICHE (gra-beesh’): 2...

 

Serve with Sauce Gribiche (gra-beesh\’)

  • 2 cups flour
  • 1 TBS paprika
  • 1 tsp salt
  • 8 oz beer
  • 16 speckled trout filets
  • Salt, lemon-pepper seasoning
  • 2 cups peanut oil for frying

SAUCE GRIBICHE (gra-beesh’):

  • 2 eggs, hard boiled
  • 2 tsp Dijon mustard
  • ½ tsp dry mustard
  • ¼ tsp salt
  • 1/8 tsp cayenne pepper
  • 2 TBS tarragon vinegar
  • ¼ cup vegetable oil
  • ¼ cup olive oil
  • TBS sweet pickle relish
  • TBS fresh parsley
  • 1 tsp tarragon
  • 1 tsp fresh chives
  1. For batter, combine 1 cup flour with next 3 ingredients in a bowl and let stand for at least 1 hour
  2. Season filets with salt and lemon-pepper seasoning mix
  3. Heat oil to 360° in large deep-sided skillet; should fill approximately 1”-2”
  4. Dredge filets in dry flour and then wet batter
  5. Fry each about 5 minutes per side, set on metal grill over pan to drain; important—don’t overcrowd pan
  6. Keep fried fish warm in 200° oven until ready to serve

Sauce Gribiche

  1. With an electric mixer blend on medium speed Dijon mustard and next 3 ingredients
  2. In separate bowl, mix tarragon vinegar and 2 oils
  3. With mixer at medium speed, very slowly add oil and vinegar mixture to the mustard mixture. As you would making homemade mayonnaise. (If mixture separates, whisk in 2-3 TBS boiling water)
  4. To the prepared sauce add 2 egg whites, finely grated; pickle relish, and last 3 ingredients; mix thoroughly by hand
  5. Place sauce in gravy boat or individual serving pieces for guest to use over fried trout

Serves 8

 

Last Updated on Wednesday, 06 July 2011 03:12