A fish with 'scales' you can eat Trout: Potatoes provide a crust for fillets in a recipe from the Inn at Little Washington.

Fast & Fresh

February 19, 1997|By Rita Calvert | Rita Calvert,SPECIAL TO THE SUN

Even the most divine restaurant dishes can be simple in

preparation, as Patrick O'Connell demonstrates in his recent cookbook, "The Inn At Little Washington" (Random House, $50). This trout recipe is served for breakfast at the inn but works well for a homey dinner. A few additional tips have been added to make the job a bit simpler for folks at home. Try some fresh steamed seasonal vegetables to serve with the trout and potatoes.

For dessert, soften one quart of vanilla ice cream and fold in 1 tablespoon chopped, crystallized ginger and 4 crushed ginger-snap cookies.

Trout in potato crust

Serves 4

4 trout fillets

salt and pepper to taste

1 egg white beaten lightly with 1 tablespoon water

8 small, red new potatoes

vegetable oil for sauteing

2 tablespoons finely chopped fresh parsley

lemon wedges for garnish

Lay each fillet on an individual square of wax paper and sprinkle with salt and pepper. Brush the top surface of each fillet with the egg white mixture. Slice the unpeeled potatoes very thinly (about 1/16-inch thick). This can be done with the slicer blade of a food processor or a mandolin. Lay the potato slices overlapping to form a fish-scale pattern on the egg white mixture.

In a large skillet, add enough oil to coat the bottom. Heat over medium-high heat. When hot, gently lift each fillet by sliding one hand underneath the wax paper and carefully flipping the fillet over into the pan, potato side down. Be careful not to splash the hot oil. Add a bit more oil so the "scales" are immersed. Cook 3 minutes, or until the edges of the potatoes begin to turn golden brown. Using a perforated spatula, gently turn fillets over and cook 1 minute more.

Sprinkle with parsley; serve immediately. Garnish with lemon wedges.

fTC Per 1 fillet portion: 499 calories, 3 grams saturated fat, 5 grams polyunsaturated fat, 55 grams complex carbohydrates

Pub Date: 2/19/97

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