Pan Fried Trout with Arugula Salad

Featured by Keller Estate in the Pinot Noir Wine Club.

Description

Crisp salad and warm, flakey fish with amazing lemon-butter sauce and vinaigrette drizzled on top. Try pairing this meal with Keller Estate's Pinot Gris.

Yield: 4
Prep Time: 20 Minutes
Cook Time: 45 Minutes

Ingredients


• 5 oz. Arugula
• 1 cup fresh hazelnuts
• 1 lemon
• 3 cups green peas
• 1 Tbs. butter
• 1 cup crème fraiche
• Trout fillets
• Salt and pepper
• 4 cups balsamic vinegar
• 1 cup fresh raspberries
• 1 cup sugar

Instructions


Squeeze the lemon juice and zest into a hot pan, simmer. Add 1 Tbs. of butter. Stir for 5 min. or until soft. Reserve on the side. Cook 1 1/2 cups of the peas in boiling salted water until soft. Cool in an ice bath. Puree in a blender until smooth; add 2 Tbs. of crème fraiche and the put on the side for later use.

Season the trout fillets on both sides with salt and pepper. Place a little oil and butter in a pan. Place the trout in the pan and sear until golden brown and crispy on both sides. Reduce to a simmer. Flip the fish over and place into the oven for 3-5 min. or until desired doneness.

In another pan, reduce the balsamic and add all of the fresh berries. Add the sugar and leave on the fire until the consistency looks caramelized. Reserve on the side. In a bowl, place the pea puree in the center and add the trout on top. Pour the lemon-butter sauce on top. To the side of the trout, add the Arugula salad and then pour the vinaigrette and hazelnuts on top.


Recipe provided by Keller Estate.