INGREDIENTS:
- 6 (5-8 ounce) speckled trout filets
- 24 (21-25 count) shrimp, peeled and deveined
- 3/4 cup vegetable oil
- 1 cup eggwash (1 egg, 1/2 cup water, 1/2 cup skim milk, blended)
- 1 1/2 cups seasoned flour
- 1/2 cup mushrooms, sliced
- 1/2 cup green onions, chopped
- 1/4 cup red bell peppers, diced
- 1 tbsp garlic, diced
- 1/4 cup dry white wine
- 2 cups heavy whipping cream
- 1/2 cup chives, finely chopped
- salt and black pepper to taste
METHOD:
In a 10-inch heavy-bottomed sauté pan, heat oil over medium-high
heat. Dip filets in eggwash and coat generously with seasoned flour.
Saute filets, 3 at a time, until golden brown, approximately 3 to
5 minutes on each side. Once cooked, remove and keep warm. In the
same saute pan cook mushrooms, green onions, bell peppers and garlic
until vegetables are wilted, approximately 3 to 5 minutes. Add shrimp
and saute until shrimp are pink and curled. Deglaze with white wine,
add heavy whipping cream, bring to a low boil and cook until sauce
is thickened. Add chopped chives and season to taste using salt
and pepper. Place serving of chive cream sauce in the center of
a serving plate, top with fish filet and garnish with four jumbo
shrimp.
NOTE: The fryer used in today's segment is a Bravetti (Platinum
Pro) EP67, which can be ordered for approximately $100 from Chef's
Ingenuity Smart Solutions (order no. 2721). Please call (888) 944-9888
for more information. |
