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Pan Seared Trout, Farro, and Sweet Potatoes

Updated: Apr 4



Our Pan Seared Trout is the perfect meal for Lent Observers who want to feast it up on Fridays! Join Chef Sypestyen at 3pm on 4.03.2020 to follow this recipe step by step.


Pan Seared Trout

4 Servings


What You Will Need:


  • 4ea Perch filets

  • 4oz butter

  • 1 lemon

  • 2oz flour

  • 1Tbsp salt

  • 1tsp pepper


Preparation:


  1. Heat 2 oz butter in a sauté pan over medium heat.

  2. Season the perch on both sides with salt and pepper.

3. Place flour in a medium sized bowl and dip each filet of perch to lightly coat.


4. Sear the fish in the butter, skin side down, until the skin is golden brown and the flesh of the fish begins to turn opaque.


Chef Tip** Use a spatula to gently press the fish down into the pan for the first minute of cooking. This will help keep the skin from curling, and it will help get the skin crispy.


5. Add remaining butter, flip the filets and squeeze the lemon over the fish and into the pan.


6. Remove from heat, and let rest in the pan until serving.



Farro

4 Servings


What You Will Need:


  • 2oz oil

  • 1 shallot

  • 2 cloves garlic

  • ½ green bell pepper

  • 1 stalk celery

  • 32oz stock

  • 1lb farro

  • 1 apple

  • 3oz spinach

  • 1oz butter

  • 1 Tablespoon Salt

  • 1/2 tsp Pepper


Preparation:


  1. Thinly slice shallot and garlic cloves. Finely chop celery and half the green bell pepper (save other half for the Grillades recipe).

  2. In a large pot, over medium heat, add the oil and saute garlic, shallots, and bell pepper.


3. Pour in the stock, farro, salt and pepper, and bring to a simmer. Cover and cook for about 20 min on low heat, until the farrow is tender and all the stock absorbed.


4. Remove from heat gently stir farro.


5. Peel and dice the apple into ¼ inch pieces.




6. Before serving, toss the warm farro with the diced apples, butter and spinach leaves until butter is fully incorporated and season again if necessary.






Seared Sweet Potatoes

4 Servings


What You Will Need:


  • 1lb sweet potato

  • 1oz oil

  • 1tsp salt

  • 1/2tsp pepper


Preparation:


1. Preheat oven to 350 degrees.


2. Peel the sweet potato and cut into ½ inch thick slices to make circles.





3. Toss in oil, salt and pepper and place on a baking sheet and roast for about 30 minutes or until brown around all edges and fork tender.



**Note: Perch is often served with the skin on, which helps hold the flesh together better. The skin does give the fish a more pronounced flavor. When opening the vacuum bag, it is normal for it to give off a slight fishy aroma. To freshen up your fish, put some ice in a bowl with water and gently rinse your perch. Pat to dry. Eat within 1-2 days of receiving.


Voilà! Tag #cookhouseathome to show off your skills!


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