YELOW TROUT FRIED WOW!! ENJOY DAN:

                    PAN FRIED YELLOW TROUT by CHEF DAN:

Serves 3-4

 

INGREDIENTS:

2-cup kale, cleaned and chopped

1-shallot, thinly sliced

1-teaspoon fresh lemon juice, plus lemons for serving

1/4-cup olive oil, divided

1- (1 pound) fresh tout, cleaned and gills removed

1-cup cornmeal

1/2-cup all-purpose flour

2 tablespoon butter

Kosher salt and freshly ground black pepper to taste

 

DIRECTIONS:

1.   In a bowl toss kale, with shallots, lemon juice and 1 teaspoon olive oil.

2.   In a bowl mix cornmeal, flour and season with salt and pepper.

3.   Stuff the cavity with kale mixture and close with skewers.

4.   Dredge the trout through the cornmeal mixture.

5.   In a cat iron skillet, heat remaining oil.

6.   Add trout and cook over moderate heat, turning once, until skin is crisp.

7.    Cook for about 4 minutes each side.

8.   Transfer trout to a plate, and wipe out skillet.

9.   Melt the butter in the skillet.

10.                Add trout; turn to coat.

11.                Remove from the heat and let stand in the pan for 5 minutes.

12.                Transfer to plates and serve with lemon wedges.

 

ENJOY DAN:                                     BON-APPETITE!!