Recipes Developed by Leeanne Wright
Photography by Michael Alberstat
Food Styling by Ruth Gangbar
Prop Styling by Jane Hardin
First published in Wish April 2006
SPUD SUB Instead of croquettes, boil baby red potatoes until tender and smash with a fork to break up slightly. Drizzle with olive oil, season with salt and pepper.
*PANKO: Sweet white Japanese bread crumbs.
**POTATO RICER: A perforated utensil used to push potatoes through to make incredibly smooth mashed potatoes.
food
Porcini-Dusted Trout
Served with Tomato Compote and Panko Potato Croquettes.
Ingredients (Serves 4)
| 1/2 | oz. dried porcini mushrooms, ground |
| 2 | pounds fresh rainbow trout filets |
| 2 | tablespoons olive oil |
| 8 | tablespoons tomato compote |
| 1 | 28-oz. can diced tomatoes |
| 1 | cup finely chopped red onion |
| 1/2 | cup cider vinegar |
| 1/2 | cup granulated sugar |
| 1 | teaspoon salt |
| 1/2 | teaspoon chili pepper flakes |
| 1/4 | teaspoon pepper |
| 1/4 | cup chopped cured black olives |
| 1 | tablespoon chopped fresh parsley |
| 1 | pound baking potatoes, peeled and quartered |
| 1 | tablespoon freshly grated Parmesan cheese |
| 1 | tablespoon unsalted butter, melted |
| 1/2 | teaspoon salt |
| pinch freshly ground pepper | |
| pinch ground nutmeg | |
| 1 | egg |
| 1/4 | cup panko*, or bread crumbs mixed with 1 teaspoon freshly chopped parsley |
| 1/4 | cup canola oil to pan-fry |
Instructions
Porcini-dusted Trout
- Sprinkle both sides of fish with all of mushroom powder, then season with salt and pepper.
- In a large skillet, saute fish in olive oil over medium-high heat for 3 minutes per side or until done. If your filets are thick, it could take up to 5 minutes per side.
- Serve immediately with compote and croquettes.
MAKES 4 SERVINGS
Tomato Compote
- In a medium saucepan, bring tomatoes, onions, vinegar, sugar, salt, chili flakes and pepper to a boil. Boil for 5 minutes, then reduce temperature slightly, maintaining a low boil for 15 minutes or until reduced to the consistency of a thick salsa.
- Stir occasionally. When finished cooking, mix in olives and parsley. Taste and adjust seasoning accordingly.
MAKES 2-1/2 CUPS
Panko Potato Croquettes
- Place potatoes in a large pot, cover with well-salted cold water and bring to a boil. Cook for about 15 minutes or until very tender. Drain and return pot to heat to dry out any excess moisture. Rice** or mash potatoes until very smooth.
- Mix potatoes, cheese, butter, salt and pepper in a medium-sized bowl. Taste and adjust if necessary.
- Whisk egg and incorporate well into potatoes. Using your hand, shape potatoes into cylinders, 1 x 2-inch lengths. If you have a piping bag, pipe the potato mixture out in a long strip, then cut into 2-inch lengths.
- Spread panko onto a plate. Roll croquettes in panko until coated. Continue until all croquettes are breaded.
- Pan-fry croquettes in batches with about 2 tablespoons oil over medium heat for about 5 minutes, turning until golden brown.
MAKES 4 SERVINGS
Nutritional information
Nutrients per serving (based on 8 oz. fish per person, 2 croquettes and 2 tablespoons compote): 632 calories, 33 g fat, 52 g protein, 31 g carbohydrates, 3 g fibre. Excellent source of vitamins B6, B12, D and E, folate and iron.
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