Pan-Fried Trout with Horseradish Sauce
4 whole rainbow trout, cleaned
Salt and paper
1/4 cup flour
2 Tbsp. butter
1 Tbsp. vegetable oil or olive oil
Sauce:
1/2 cup mayonnaise
1/2 cup sour cream
3/4 tsp grated horseradish
1/4 tsp paprika
2 Tbsp. lemon juice or tomato juice
1 Tbsp. chopped fresh chives, parsley or basil
Combine all sauce ingredients in a bowl. Mix well add salt and pepper to taste. Set aside
Rinse the trout and pat dry. Season cavities with salt and pepper. Combine the flour, 1/2 tsp. salt and a dash of pepper in a shallow dish. Coat each trout on both sides with seasoned flour, shaking off any excess.
Heat butter and oil in a large non-stick skillet over medium-high heat. When sizzling, add the trout and cook until opaque throughout, 4-5 minutes per side. Serve immediately with sauce on the side.
Baked Maple Custard
3 eggs, beaten
1/2 cup maple syrup
2 1/2 cups milk
1/8 tsp. salt
1/8 tsp. grated nutmeg
Preheat oven to 350 degrees
Combine all ingredients in a bowl and mix well. Set 6 individual custard cups or ramekins in a roasting pan. Pour hot water into roasting pan until half full. Pour custard mix into the cups or ramekins. Bake 45 minutes to 60 minutes or until done. Test by inserting the blade of a knife in the center, it should come out clean. Serve warm or chilled.
Note: Baking delicate mixtures such as custards in a water bath helps protect them from uneven heating which could make them rubbery.
Serves 6.
