by zan@zeliciousrecipes.com | Favorite Recipes, Fish
This is probably not the lightest dish! But the infamous “they” said that fish has a high water content and when you fry it in oil, the fish itself does not absorb the oil, so if you put that delicious crispy skin aside, you can actually still have a healthy meal. ;-). Trout is a great local fish that we find often at the markets in Colorado. The trout is brought in fresh, and you can sure taste the difference!
This was another inspiration from my favorite guide – “The Flavor Bible“, pairing the fresh trout with butter, sage, capers and lemon. It’s actually super fast and easy to cook!
Ingredients:
- 1 cup organic canola oil
- 3 whole trout
- 1/2 cup flour for dredging
- 6 tbsp butter
- 20 sprigs of fresh sage
- 3 tbsp of capers
- rock salt
- 2 tbsp fresh chopped Italian parsley
- lemon as needed
Directions:
Sprinkle rock salt on the inside and outside of the fish. In a large deep skillet, add the oil to medium-high heat. Pat the capers dry and add to the oil. Once the capers pop, you can remove them with a sieve and place onto a paper towel to drain some of the oil. Dredge the fish in the flour, then place the fish into the oil. Cook for 3-5 minutes on each side, depending on the thickness. Meanwhile, in a small saucepan add the butter to medium high heat. Once hot and bubbling, add in the sage leaves. Cook until sage becomes crispy and the butter turns brown. Make sure not to burn the butter. Remove the fish and place onto a platter. Pour the sage butter onto fish and sprinkle with the parsley. Serve with lemon wedges. This served 5 hungry adults. Also served with the side dish of Haricot Vert (with Almonds and Parmesan).
by zan@zeliciousrecipes.com | Meats, Sauces
I’m always trying to find other ways to make chicken, as we are making a conscious effort to try and eat less red meat. I have some dairy items in this recipe but they can be replaced if you are trying to stay away from it. This recipe is pretty easy and quick and goes great with roasted potatoes.
Ingredients:
- 3 boneless skinless chicken breasts (filleted and pounded) Organic preferred
- 2 eggs
- salt
- 2 tbsp of lemon
- 1 cup flour (organic preferred)
- 2 tbsp butter (divided)
Sauce:
- 2 tbsp butter (divided)
- 1 tbsp olive oil
- ½ cup finely chopped shallots
- ¼ cup capers
- 2 tbsp dijon mustard
- 3 tbsp of fresh lemon juice
- 1 cup chicken broth
- ½ cup cream (optional – can use a paste of four and water to thicken sauce)
Directions:
If you have whole chicken breasts, you can first remove the tenderloin first, then filet the breast. Pound out all of the pieces so they are thin, approximately ¼”. If all your pieces are the same thickness they will cook evenly and at the same time. In a mixing bowl, mix eggs, with lemon and 1 tsp of salt. Place the chicken into egg mixture. You can do this proceed before cooking, for a little extra time in the marinade. I marinated them for ½ hour.
For the sauce you will melt the butter and oil in a saucepan, add in the chopped shallots and cook on medium high heat, but be sure not to burn them. Then add in the capers and cook on medium heat for 5 minutes. Remove the capers and onions from the pan, leaving the liquids (butter/oil) in the pan. Now you can dredge the chicken breasts. I dredge them as I cook them so they don’t sit in the flour. Add 1 tbsp of butter and place the chicken pieces, spaced so they do not touch. Cook the chicken until crispy on both sides (approx. 2 minutes a side). Repeat, adding butter and additional chicken pieces. Once all pieces are cooked you place them on a platter, or warming plate. Next you will add the caper/onion mixture back into the pan, scraping up any residue on the pan. Add in the mustard and lemon stirring frequently, then the chicken broth. Cook down the mixture for 3-5 minutes. Add in the cream and stirring constantly, until the sauce thickens. If you prefer to avoid the cream you can add a mixture of 1 tbsp of flour in a cup with some warm water, until you have a flour paste. You can slowly whisk this into the sauce to thicken it. Pour the sauce over the chicken and serve. (Additional sauce can be placed into a gravy boat).
Serves 4
