Edit ModuleShow Tags

FreshTartSteph Recipe: Fried Trout & Refrigerator Pickles


Published:

Have you been to Heidi's 2.0? If not, you're in for a stunning meal in a beautiful space.

Until you make it there, you can tie yourself over with meals at home from Chef Stewart Woodman's cookbook Shefzilla: Conquering Haute Cuisine at Home. The book launched this past fall, but it's all new to me. I asked for a copy for Christmas and didn't receive it...which worked out just fine because I got an in-person signed copy instead at the Food & Wine Experience a couple of weekends ago. Since reading Dara's review this past fall, I've been excited to dive in.

As I flipped through the book and pasted 40-plus sticky notes on recipes I'd like to make right now, the trout particularly appealed. For one, I've been having a crazy spring craving for pickled vegetables, dreaming of farmers markets and things that are crunchy, salty, and not braised.

Painful.

Then there's the fact that trout is likely the most consistently fresh fish you can buy 'round these parts. Add the fact that there are flavor-punch details like toasted cumin seeds in the pickles, and honey in the trout's egg wash, and that everything is better fried, and that fried fish and pickles go together like spring plus fever...

It wasn't a difficult choice. The dish is straightforward and smart and heavenly, and Stewart thankfully agreed to let me share it here!
 

Fried Trout & Refrigerator Pickles

Recipe by Stewart Woodman from Shefzilla: Conquering Haute Cuisine at Home
Serves 4

For Refrigerator Pickles:
1 English cucumber
1 tsp. mustard seed, toasted
1 tsp. cumin seeds, toasted and ground
1 bay leaf
1 tsp. salt
1/2 c. rice wine vinegar
3 tsp. sugar
1 clove garlic

Rinse cucumber and, using a mandolin, slice very thin, into 1/8-inch rounds. Place in stainless mixing bowl.

Preheat small saucepan over medium heat. Add remaining ingredients (mustard seed through garlic) to pan and cook until mixture begins to simmer and sugar dissolves, about 3 minutes. Continue cooking 1 additional minute, until garlic is soft. Remove from heat.

Pour liquid over cucumbers and toss to evenly coat. Refrigerate to chill before serving.

For Trout:
1/2 c. matzo meal
1/4 c. all-purpose flour
1 Tbsp. salt
1/2 tsp. freshly ground black pepper
2 egg whites
1/3 c. milk
2 Tbsp. High Heel Honey (made by my in-laws; substitute other honey as desired)
2 whole trout, scaled, split, heads and pin bones removed (or 4 skin-on trout fillets)
2 Tbsp. butter, divided
2 Tbsp. canola oil, divided
1 Tbsp. lemon juice

Mix together matzo meal, flour, salt, and pepper in a medium bowl.

Mix together egg whites, milk, and honey in a separate bowl.

Dip trout halves or fillets in milk mixture and then into matzo mixture. Set aside on plate.

Melt 1 Tbsp. butter and 1 Tbsp. oil in a large saute pan over high heat, bringing nearly to the smoking point.

Add 2 pieces trout and cook over medium to high heat until golden brown on both sides, about 5 minutes total. Add 1/2 Tbsp. lemon juice, baste fish with pan juices, and remove from pan. Repeat with remaining ingredients. Serve immediately with pickles.
 

Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

Lawless Distilling Bartender Named "Most Imaginative"

Minneapolis bartender Brandon Sass won the 12th Annual Most Imaginative Bartender regional competition

Toast the Royal Wedding with British-Gin Cocktails

As Britain’s Prince Harry and U.S.-actress Megan Markle tie the knot, raise a glass to the happy couple—and those close to you—with wedding-themed tipples

Bottoms-Up Cinnamon Caramel Pinwheels Recipe

With this fast version of a sticky bun, baking at home can be no muss, no fuss—and delicious

Leslie Bock's Newest Bar Wants to Save the Future

"We're attempting to show humans as messy and complicated."

Rosé All Day: The Best Tastings (Some Free)

More than 100 different rosé wines available to try—many for free

Wine Clubs: The Perfect Mother's Day Gift

Sip Better figures out your taste for wine and goes deep

Gavin Kaysen Takes Midwest Gold

A quick note on our 2018 James Beard Best Chef: Midwest

Sue Z.'s Charitable Check-In: May

This month, Sue Z. recommends supporting local student chefs with a dinner at Saint Dinette

Greek Yogurt Marinated Chicken Kebabs Recipe

Get fired up for grilling season with tender, flavorful chicken kebabs by meat guru Bruce Aidells and a marinade that also works well with other proteins
Edit ModuleShow Tags
Edit ModuleShow Tags