Potato Crusted Trout by SNP Ambassador Chef Ryan Nelson is a delicous and creative way to eat #Seafood2xWk during the holidays and all year long.
| 8 - 6 oz. trout fillet (Lake Trout or Rainbow Trout) | |
| 1.5 cups flour | |
| 6 eggs, beaten | |
| 12 fingerling potatoes, thinly sliced | |
| 8 oz. green beans, blanched | |
| 2 cups cherry tomatoes, halved | |
| ¼ cup finely chopped garden herbs, parsley, basil, thyme | |
| Kosher salt and black pepper, to taste | |
| Butter and Olive Oil |
Recipe developed by Chef Ryan Nelson
| 1. | Dust the trout in flour, and then dip in beaten egg. Place fillets skin side down on a baking sheet. Shingle sliced fingerlings on egg dipped fillet. Layer the potato pieces to look like the scales of a fish. |
| 2. | Season the fillet with salt and pepper, and sear trout fillet potato side down in pan and cook until potatoes are golden brown and crispy. Flip the fillet and finish cooking the trout. |
| 3. | Saute the green beans and cherry tomatoes in butter, season with salt, pepper and finely chopped herbs. |
| 4. | Place the trout fillet on a plate and spoon sauteed green beans and cherry tomatoes over the top. |
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