Pumpkin Seed-Crusted Trout with Roasted Carrots and Onions with Fennel and MintPosted:
Pumpkin Seed-Crusted Trout
Adapted from Café Diablo
Yields: 8 servings
1 ½ cups loosely packed fresh cilantro sprigs, finely chopped
¾ cup plus 6 tablespoons hulled green pumpkin seeds
3 large eggs
3/4 cup all-purpose flour
Eight 3- to 4-ounce trout fillets with skin
Kosher salt and pepper
3 tablespoons olive oil
3 tablespoons fresh lime juice
3/4 cup dry white wine
1 stick plus 1 tablespoon cold unsalted butter
In a sealable plastic bag lightly crush pumpkin seeds with a meat mallet. In a shallow dish lightly beat eggs. Have flour and pumpkin seeds ready in 2 other separate shallow dishes. With tweezers remove fine bones from trout fillets and season with salt and pepper. Dredge flesh side of 1 fillet in flour, shaking off excess, and dip flesh side in eggs, letting excess drip off. Coat fillet with pumpkin seeds and transfer, seed side up, to a plate. Coat remaining fillets in same manner.
In a 12-inch nonstick skillet heat oil over moderate heat until hot but not smoking and cook fillets, seed sides down, until golden, about 3 minutes. Turn fillets carefully with a spatula and cook over low heat until just cooked through, about 3 minutes more. Transfer fillets with a spatula to a heated platter and keep warm while making sauce.
In a small heavy saucepan boil lime juice and wine until reduced by half, about 2 minutes. Cut butter into pieces and add, 1 piece at a time, whisking until incorporated and sauce is smooth (it should not get hot enough to separate). Remove pan from heat. Add cilantro and season with salt.
Spoon sauce over trout fillets.
Roasted Carrots and Onions with Fennel and Mint
Adapted from Chris Morocco
Yields: 8 servings
2 pounds small carrots (about 2 bunches), peeled, cut into 3" pieces
2 large red onions, each cut through root end into 8 wedges
1 fennel bulb, cut into 1/2" wedges
6 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
2 tablespoons raw sunflower seeds
1 teaspoon coriander seeds, coarsely chopped
Pinch of crushed red pepper flakes
1/2 teaspoon smoked paprika
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
2 tablespoons torn mint leaves
Preheat oven to 425°F. Place vegetables on a rimmed baking sheet. (Make sure to give them plenty of room, which is key to roasted veggies with nicely browned edges.) Drizzle vegetables with 4 tablespoons oil; season with salt and pepper. Roast, tossing occasionally, until golden brown and tender, about 30 minutes. Let cool.
Meanwhile, cook sunflower seeds, coriander seeds, red pepper flakes, paprika, and remaining 2 tablespoons oil in a small skillet over medium heat, stirring often, until oil is gently bubbling around seeds and spices are fragrant (be careful not to burn), about 2 minutes. Let cool. Stir in vinegar and lemon juice; season vinaigrette with salt and pepper.
Combine roasted carrots, fennel, and onions onto the same baking sheet, drizzle vinaigrette over, and toss to coat well; transfer to a platter.
Just before serving, re-toss vegetables to pull up any dressing that may have settled at the bottom of the platter and scatter mint over top.