Recipes Nugget Markets Signature Recipes
Rainbow Trout with Wild Rice Potato Pancake
- Prep time
- 15 minutes PT15M
- Cook time
- 20 minutes PT20M
- Yield
- 4 servings
- Difficulty
Serve rich rainbow trout with a crisp rice and potato pancake, wilted spinach and tart tomato dressing for a pleasantly complex and hearty plate.
Ingredients
- 4 rainbow trout fillets, skin-on
- Salt and pepper
- 1 pound baby spinach
- 1 teaspoon extra virgin olive oil
Wild Rice Potato Pancake:
- 1 russet potato, grated
- 1½ cups cooked wild rice
- 1 egg
- ¼ cup all-purpose flour
- ½ teaspoon fresh thyme, minced
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 tablespoons canola oil
Tomato Vinaigrette:
- 1 red tomato, peeled and deseeded
- 1 yellow tomato, peeled and deseeded
- 2 ounces wine vinegar
- 4 ounces extra virgin olive oil
Preparation
Preheat oven to 425°F.
Season trout fillets with salt and pepper. Place skin side down on a cookie sheet lined with parchment paper.
For Wile Rice Potato Pancakes, mix potato, wild rice, egg, flour, thyme, salt and pepper. In a medium nonstick sauté pan, heat canola oil over medium-high heat. Add ¼ of the rice and potato mixture and gently flatten it into a pancake. Repeat with remaining rice and potato mixture. Sauté for 5-7 minutes on each side until golden brown and cooked through.
For Tomato Vinaigrette, blend each tomato seperately with vinegar and extra virgin olive oil.
Place trout in the oven and cook 5-7 minutes, until opaque and firm.
Wilt spinach with remaining olive oil over medium heat.
To serve, place a pancake in the middle of the plate, add some of each tomato vinaigrette beside it, then top with wilted spinach and a trout fillet.