Paprika Pan Fried Trout

Trout remains one of farmed fishing best kept success secrets. Trout has been ‘farmed’ here on long island for a long time. The Cold Springs Harbor hatchery has been active for 100 years now. The even host there own ‘catch and keep’ program in the waters around Cold Spring Harbor. So, what would be a simple way to handle your trout… how about a Smokey Paprika pan fried fillet.

 

Here’s what you’ll need:

  • 1 or 2 Trout fillets
  • 2 ounces butter
  • 1 plate of all-purpose flour
  • Dash of smoky paprika
  • Salt and pepper to season the flour

 

Mix a dash of smoky paprika with a table spoon or two of flour and place that on a plate.

Dredge the trout fillets through the four and season with a little salt and pepper.

Heat a pan over a moderate high heat and melt the butter. Turn down the heat; do not let the butter burn. Toss the fillets in and listen to the sizzle.

Wait just a minute or two to flip the fillets once the flesh firms up.

Give the fish another minute or two then plate them up.

Serve with fresh veggies and perhaps some skillet potatoes.

pan fried trout

Sustainable Mussels w/ Fennel and Chorizo

Speaking of sustainable food from the sea, mussels are a plentiful and renewable resource. At least I think they are renewable.. Mr Mussel meeting Mrs Mussel and lots of little mussels appear…  Here’s a spicy way to prepare these little jewels.

Here’s what you’ll need:

  • 4 pounds mussels, scrubbed, debearded and patted dry (discard any that won’t close)
  • 3/4 cup white wine like Duck Walk Windmill White
  • 4 ounces dried Spanish chorizo, thinly sliced
  • 2 teaspoons fennel seeds
  • 1/2 cup canola oil
  • 1 shallot, peeled
  • 4 cloves garlic, peeled
  • 1 tablespoon sweet smoked paprika – hungarian
  • 2 teaspoons ground coriander
  • 3 tablespoons butter
  • Coarse kosher salt
  • Toasted crusty bread

 

Grind the fennel seeds ( I use a spice mill) and place in a food processor. Add the oil, shallot, garlic, paprika and coriander. Process until the mixture is ground and paste-like.

Transfer the spice mixture to a heavy large pot. Cook over medium-low heat until the garlic and shallots no long smell raw, stirring frequently, about 4 minutes. Add the mussels and cook without stirring until the shells on the bottom begin to open, about 3 minutes. Add the wine. Cover the pan, increase the heat to medium-high and cook until the mussels open, about 4 minutes.

Add the chorizo and butter, reduce the heat to medium and cook until the butter is incorporated. Season the sauce with salt if desired. Toss the mussels in the sauce. Divide the mussels and sauce among 4 shallow bowls, discarding any that did not open. Serve with the toasted bread.