Crispy White Corn Brook Trout With Papaya Sauce And Papaya Tomatillo Relish Recipes

Steps:

• For the relish: Combine all ingredients in a medium bowl and season with salt and pepper to taste.
• For the sauce: Preheat grill or side burner. Heat the oil in a large nonreactive saucepan over medium heat. Add the shallots and garlic and cook until soft. Add the Thai chiles, ginger, curry powder and cinnamon and cook for 2 minutes. Add the remaining ingredients and cook until the sauce becomes thick, about 30 to 40 minutes. Remove from heat and let cool slightly. Place plum mixture, in 2 or 3 batches, in a food processor and process until smooth. Remove marinade to a large bowl and let cool completely. Reserve 1 cup. Yield: 4 cups
• For the duck: Preheat grill medium-low heat. Season breast with salt and pepper on both sides to taste. Grill skin-side down for 5 minutes. Baste, using 3 cups of the plum sauce, turn, baste again, and grill for 5 minutes. Baste, turn and baste again; cover the grill and cook the duck skin-side down for 5 minutes. Baste, turn and baste again; cover and cook another 5 minutes or until well-browned on the outside but medium-rare doneness (total 20 minutes). Remove breasts to a platter and brush with the reserved plum sauce. Cover with foil and let sit 10 minutes. Grill the tortillas for 15 seconds on each side. Cut the duck on the bias into 1/4-inch thick slices. Brush some of the reserved sauce in the center of each tortilla, place 3 or 4 slices of the duck and a few green onions, wrap and serve. Serve with Tomatillo Salsa.

Steps:

• Zest and juice both lemons, separately reserving the zest and the juice. Set aside.
• Combine 1 1/2 cups of the pecans with the bread crumbs and 1/4 cup of the parsley on a large plate.
• Open up and cut the trout, diagonally, into two fillets. Season both the flesh and skin sides with salt and pepper to taste, and then, working with one at a time, press the flesh side of the trout into the pecan mixture to make a thin coating.
• Preheat oven to 375 degrees F. Using a tablespoon of the peanut oil, generously grease a baking sheet. Set aside.
• Heat 3 tablespoons of oil in a large saute pan over high heat. When very hot but not smoking, add 6 trout fillets and sear to set the crust. Turn and sear the other side. Using a fish spatula or a large, wide spatula, transfer the trout to the prepared baking sheet. Add additional oil to the pan and continue to sear the remaining trout. When seared, transfer to the prepared baking sheet.
• Place the baking sheet in the preheated oven and bake the trout for about 7 minutes or until cooked through.
• While the trout is baking, melt the butter in a nonstick saute pan over medium-high heat. Watching carefully and lowering the heat if necessary, allow the butter to foam and turn golden brown. Immediately add the lemon juice and salt and pepper to taste. While the butter is still foaming, add the remaining pecans and parsley. Do not allow the butter to burn or it will be unusable.
• Place 2 fillets on each of 6 dinner plates and pour the Parsley Brown Butter over the top. Sprinkle with reserved lemon zest and serve. NOTE: A nice assortment of spring or baby vegetables can be served as an optional garnish.

Steps:

• Mix the flour with the spices. Dredge the trout and deep fry at 375 degrees until golden brown. Season with salt. Repeat process with the onions. On an oval plate, place a small mound of the long beans and top with trout. Encircle with sauce. Garnish with crispy onions.
• In a saute pan coated with oil, cook lemon grass and shallots. Deglaze with fish sauce. Add pineapple, mango and lime juice. Check for seasoning.
• Deep fry long beans until they are wrinkled. Transfer to a stainless bowl and toss with sambal and sesame oil. Check for seasoning.

Steps:

• Pour vegetable oil into a medium saucepan until 1-inch deep and place the pan over medium heat. Let the oil heat for about 3 minutes. As the oil heats, cut each wonton wrapper into 4 equally square pieces. Very carefully drop the squares into the hot oil 1 at a time, working in batches of 4 at a time. The wontons will bubble up and turn golden brown very quickly. Remove them with a slotted spoon to a piece of paper towel and repeat the process until all of the wontons are fried.
• The wontons may be fried 1 day in advance and stored in an airtight container.
• Pour the soy sauce into a large bowl and whisk in the ground ginger, cilantro and green onion. Next, cut the tuna into 1-inch square strips and place them in the marinade. Set aside for 15 minutes.
• Place a large heavy bottomed skillet over high heat for 3 minutes. Spray with cooking spray and immediately place the tuna strips in the pan, searing each of the 4 sides for 30 seconds only. Remove from the pan and set aside.
• To assemble, place a small amount of the relish on a wonton crisp. Carefully slice the tuna strips into 1/4-inch pieces. Place 1 piece of tuna atop the relish and serve.
• *Wonton crisps can be made several days in advance and kept in an airtight container.
• Place all the ingredients in a bowl and mix well. Refrigerate for 30 minutes to macerate.

Steps:

• Heat oven to 400°F. In 15x10-inch pan, place tomatillos, onion and jalapeño. Brush with canola oil.
• Roast uncovered 25 to 30 minutes or until vegetables are lightly browned and softened.
• In food processor or blender, place tomatillos, onion, jalapeño and remaining ingredients. Cover; process, using on-and-off pulses, until mixture is chunky.
• Transfer relish to serving bowl or storage container. Serve at room temperature or chilled.

Steps:

• Preheat oven to 350 degrees. Spray 13X9 inch pan with cooking spray.
• Sprinkle with parsley, lemon juice and salt.
• Heat oil in small skillet; fry onion and garlic till limp.
• Place tomatoes in pan and top with fish.
• Pour onion and garlic mixture over fish, sprinkle the wine evenly on top.
• Bake at 350 degrees for 30-40 minutes.