Filed Under: main-dish, north-american, saute, Under 20 Mins, vegetable, Vegetables

Porcini-Dusted Trout with Panko-Potato Croquettes and Tomato Compote

Served with Tomato Compote and Panko Potato Croquettes

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April 8th, 2012

Recipes developed by LeeAnne Wright
Food Styling by Ruth Gangbar
Prop Styling by Jane Hardin

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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.
Servings
4
Prep Time
30 minutes
Cook Time
55 minutes
Ingredients
  • ½ ounce dried porcini mushrooms, ground
  • 2 pounds fresh rainbow trout filets
  • 2 tablespoons olive oil
  • 8 tablespoons tomato compote
    • Panko Potato Croquettes
    Ingredients
  • 1 pound baking potatoes, peeled and quartered
  • 1 tablespoon freshly grated Parmesan cheese
  • 1 tablespoon unsalted butter, melted
  • ½ teaspoon salt
  • pinch freshly ground pepper
  • pinch ground nutmeg
  • 1 egg
  • ¼ cup panko*, or bread crumbs mixed with 1 teaspoon freshly chopped parsley
  • ¼ cup canola oil to pan-fry
    • Tomato Compote
    Ingredients
  • 1 can 28 oz diced tomatoes
  • 1 cup finely chopped red onion
  • ½ cup cider vinegar
  • ½ cup granulated sugar
  • 1 teaspoon salt
  • ½ teaspoon chili pepper flakes
  • ¼ teaspoon pepper
  • ¼ cup chopped cured black olives
  • 1 tablespoon chopped fresh parsley
    • Directions
  • 1.

    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.

  • 2.

    Mix potatoes, cheese, butter, salt and pepper in a medium-sized bowl. Taste and adjust if necessary.

  • 3.

    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.

  • 4.

    Spread panko onto a plate. Roll croquettes in panko until coated. Continue until all croquettes are breaded.

  • 5.

    Pan-fry croquettes in batches with about 2 tablespoons oil over medium heat for about 5 minutes, turning until golden brown.

  • 6.

    Make the 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.

  • 7.

    Stir occasionally. When finished cooking, mix in olives and parsley. Taste and adjust seasoning accordingly.

  • 8.

    Sprinkle both sides of fish with all of mushroom powder, then season with salt and pepper.

  • 9.

    In a large skillet, sauté 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.

  • 10.

    Serve immediately with compote and croquettes.

    • 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.
    Porcini-Dusted Trout with Panko-Potato Croquettes and Tomato Compote
    Photography by Michael Alberstat
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