April first is opening day for trout fisherman in the Finger Lakes tributaries. Catherine Creek which runs into Seneca Lake being the most famous, but any tributary to any of the larger finger lakes is likely to host a run of spawning rainbows. Lake fishing gets back in gear with many people running planner boards along the shore line of Lake Ontario and the Finger Lakes looking for hungry trout and salmon. So, what to do with some spring caught trout?
Here’s what you’ll need:
- 2 medium trout fillets
- 1/4 cup Dijon mustard ( I prefer the stone-ground)
- 1 1/2 cups bread crumbs
- 1 clove garlic, smashed
- 1 tablespoons finely chopped flat-leaf parsley
- 1 tablespoons finely chopped fresh oregano leaves
- Pinch crushed red pepper flakes
- Kosher salt
Extra-virgin olive oil
In a wide flat dish, combine the bread crumbs, garlic, parsley, oregano, red pepper flakes, and salt, to taste.
In a small bowl, mix together the mustard and the juice of 1 lemon. Brush both sides of the trout with mustard mixture. Then coat the fish on both sides with the seasoned bread crumbs and press firmly to adhere the crumbs to the fish.
Coat a large skillet with about 1/4 to 1/2-inch of olive oil and bring to a medium-high heat. Add the fish to the pan and cook about 6 to 7 minutes. Carefully turn the fish over and cook the other side until the fish is brown and crispy, about 2 to 3 minutes. This is where those long thin fish spatulas come in handy. Trying to do this with small spatulas usually breaks the fillet.
Remove the fish from the pan and drain on paper towels. I recommend the Duck Walk white with this and since the trout is packed with strong flavors with the Dijon mustard, I keep the sides simple a spring greens salad and rice.