Horseradish Crusted Trout, Mustard Cream Sauce
By: Colin Saunders
Published: Friday, December 10, 2010 - 1:02am

Ingredients




Flour for dredging
2 eggs beaten
2 cups rolled oats
1/4 cup finely-grated fresh horseradish
4 skinned boned trout fillets - (6 oz ea)
Kosher salt as needed
Freshly-ground black pepper to taste
1/4 cup vegetable oil
1 tablespoon unsalted butter
1 teaspoon garlic
1 teaspoon chopped chives
 cup Cognac
(or brandy)
1 1/2 cups heavy cream
2 tablespoons whole-grain mustard
1 tablespoon minced flat-leaf parsley
1 1/2 teaspoons kosher salt
1 teaspoon minced fresh thyme
Freshly-ground black pepper to taste
Worcestershire sauce to taste

Preparation

1 To make the Trout And Crust: Preheat the oven to 350 degrees. 2 Put the flour and egg in separate shallow dishes. Mix the oats and horseradish together in a third shallow dish. 3 Pat the trout fillets dry with a paper towel and season with salt and pepper. (If the fillets taper down to a very thin tail, fold the tails back to make a more uniformly thick fillet.) 4 Dredge the flesh sides of the trout fillets (leave the skin sides dry) in the flour then egg, and finally in the oat mixture. Shake off any excess. Put on a piece of waxed paper or baking sheet. 5 Heat 1 large skillet over medium heat. Add the oil and heat until hot. Lay the fish in the skillet oat-side down and cook until golden brown, about 3 minutes. Add the butter during the last minute of cooking. Turn, cook on the other side, until golden, about 1 minute more. Transfer to a baking sheet, place in the oven, and bake until cooked through, about 3 minutes. 6 To make the Sauce: Drain off any oil left in the skillet; add garlic and chives and saute for 1 minute. Add the Cognac away from the heat. Return the skillet to high heat, step back and flambe. Scrape up any browned bits that cling to the pan with a wooden spoon, and simmer until syrupy. Add the heavy cream, bring to a boil, lower the heat, and simmer until thickened, about 3 minutes. Whisk in the mustard, parsley, salt, and thyme.  7 Divide the sauce among 4 plates, place the fish on top, drizzle on the Worcestershire sauce, and serve. 8 This recipe yields 4 servings.