Drain off any oil left in the skillet, Add garlic and chives and saute for 1 minute. Add the Cognac away from the heat. Return the skillet to high heat, step back and flambe. Scrape up any browned bits that cling to the pan with a wooden spoon, and simmer until syrupy. Add the almond milk and bring to a boil Lower the heat, and simmer until thickened, about 3 minutes. Whisk in the mustard, parsley, salt, and thyme. Season with the pepper, to taste. Divide the sauce among 4 plates, place the fish on top, drizzle on the Worcestershire sauce, and serve.
DIRECTIONS:
1
Preheat the oven to 350 degrees F.
2
Put the flour and egg in separate shallow dishes.
3
Mix the oats and horseradish together in a third shallow dish.
4
Pat the fillets dry with a paper towel and season with salt and pepper. (If the fillets taper down to a very thin tail, fold the tails back to make a more uniformly thick fillet.)
5
Dredge the flesh sides of the trout fillets (leave the skin sides dry) in the flour then egg, and finally in the oat mixture.
6
Shake of any excess.
7
Put on a piece of waxed paper or baking sheet.
8
Heat 1 large skillet over medium heat.
9
Add the oil and heat until hot.
10
Lay the fish in the skillet oat-side down and cook until golden brown, about 3 minutes.
11
Add the butter during the last minute of cooking.
12
Turn, cook on the other side, until golden, about 1 minute more.
13
Transfer to a baking sheet, place in the oven, and bake until cooked through, about 3 minutes.
Drain off any oil left in the skillet, Add garlic and chives and saute for 1 minute. Add the Cognac away from the heat. Return the skillet to high heat, step back and flambe. Scrape up any browned bits that cling to the pan with a wooden spoon, and simmer until syrupy. Add the almond milk and bring to a boil Lower the heat, and simmer until thickened, about 3 minutes. Whisk in the mustard, parsley, salt, and thyme. Season with the pepper, to taste. Divide the sauce among 4 plates, place the fish on top, drizzle on the Worcestershire sauce, and serve.
Directions
DIRECTIONS:
1
Preheat the oven to 350 degrees F.
2
Put the flour and egg in separate shallow dishes.
3
Mix the oats and horseradish together in a third shallow dish.
4
Pat the fillets dry with a paper towel and season with salt and pepper. (If the fillets taper down to a very thin tail, fold the tails back to make a more uniformly thick fillet.)
5
Dredge the flesh sides of the trout fillets (leave the skin sides dry) in the flour then egg, and finally in the oat mixture.
6
Shake of any excess.
7
Put on a piece of waxed paper or baking sheet.
8
Heat 1 large skillet over medium heat.
9
Add the oil and heat until hot.
10
Lay the fish in the skillet oat-side down and cook until golden brown, about 3 minutes.
11
Add the butter during the last minute of cooking.
12
Turn, cook on the other side, until golden, about 1 minute more.
13
Transfer to a baking sheet, place in the oven, and bake until cooked through, about 3 minutes.
Notes
Oat-Cuisine Horseradish Crusted Salmon with Whole-Grain Mustard Cream Sauce
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