June 16, 2005

Raspberry Charlotte and Pecan Crusted Trout

Pecan Crusted Trout with a Kentucky Bourbon, Maple Syrup Cream Sauce
Serves 4

4 Trout Fillets
Salt and Pepper to taste
Approx. 1 1/2 C. Crushed Pecans
Flour for dredging
3 C. Heavy Cream
1 1/2 oz. Maple Syrup
2 oz. Bourbon
2 eggs, 1 oz water - Eggwash
2 oz. Vegetable Oil

Before starting fish, begin making the sauce. Add the heavy cream, maple syrup and bourbon to a heavy saucepan. Reduce on medium until sauce reduces to 1/3. (This takes A WHILE) Once you are getting excited and reduced, begin prepping the trout.

Salt and pepper trout fillets. Dredge in flour. Proceed to dredge trouties in the egg wash. Coat trout with pecans.

Lightly saute fish pecan side down, until lightly browned. It is a bit of a challenge to not knock off all the pecans, but cautiously flip the trouts over and cook in a 350 degree oven for 8 minutes.

Raspberry Charlotte
Serves 8-10

Raspberry Cream:
3/4 cup raspberry puree (Blend Raspberriess, add sugar to taste and then strain mixture)
1 1/4 cups heavy whipping cream
1 envelope of unflavored powdered gelatin
Raspberries for garnish

In a small bowl stir together the gelatin and 1/4 cup of the raspberry puree. Let the mixture sit for 5 minutes and then microwave for a few seconds to dissolve the gelatin. When the gelatin has dissolved, stir it into the remaining puree. Transfer the mixture into a larger bowl ontop of an ice bath.

Beat the cream until stiff peaks form, then fold it into the puree mixture (which is still resting over the ice bath).

Line your dish with the ladyfingers, adding your raspberry cream then another layer of ladyfingers, until you end with a smooth layer of the cream on top. Garnish with raspberries. Let it rest in the fridge for several hours.