Chicken Fried Rainbow Trout with Gribiche and Pickled Vegetables
Ingredients:
- 4 cups warm water
- ⅓ cup distilled white vinegar or rice vinegar
- 3 tablespoons sugar
- 2 tablespoons salt
- ½ lb. carrots, julienned or cut into thin match-like strips
- ½ lb. daikon radish, cut same as carrots
- ¼ cup red radishes, sliced
- 2 cups buttermilk
- 4 (5-6 oz.) Rainbow Trout fillets
- ½ teaspoon salt
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- 3 tablespoons mayonnaise
- 2 tablespoons cornichons, finely chopped
- 1 hard boiled egg, finely chopped
- Fresh ground black pepper
- 1 tablespoon parsley, chopped
- 2 teaspoons tarragon, chopped, optional
- Vegetable Oil, for frying
- 1 cup superfine white rice flour
- 1 cup corn starch
- 3 tablespoons fresh dill, coarsely chopped
- 2 teaspoons garlic powder
- 1 teaspoons salt
- Garnish: fresh dill, chopped chives, deep fried capers
Directions:
- In large pitcher or large bowl, mix warm water and vinegar together. Add sugar and salt, stirring until dissolved.
- Place carrots, daikon and radishes in a clean, sterile jar and fill with brine until the jar is full. Cover and set in the refrigerator to pickle for about 3 days. Pickles can last for about 3 weeks.
- Pour buttermilk into a 9×13 baking dish. Place the trout fillets in the buttermilk and place in the refrigerator to marinate for 2 to 4 hours.
- While the rainbow trout fillets marinate, mix salt, mustard, vinegar, mayonnaise, cornichons, egg and black pepper in a bowl. Cool in the refrigerator. When ready to serve, taste and adjust seasonings to your liking. Mix in parsley. If desired, add tarragon.
- When ready to cook trout, set out a cooking rack with paper towels underneath to collect excess oil from fried trout fillets.
- In a separate large bowl, mix together rice flour, corn starch, dill, garlic powder and salt.
- If you are frying in a fryer, heat to 350° Fahrenheit. If you are frying in a shallow pan, heat oil to 350° Fahrenheit. Use a thermometer for accuracy and be sure to check temperature between batches.
- Remove one trout fillet from the marinade at a time. Drain off the excess buttermilk by holding it up over the dish. Dredge trout in the flour mixture and then place in the fryer.
- Fry fillets until golden brown, about 4-5 minutes. Set on the cooling rack to drain and keep crisp.
- Place ¼ cup of the pickled vegetables on a plate and place one cooked trout fillet on top and garnish with deep fried capers if desired, fresh dill, chives, and a side of gribiche for dipping.
- lternatively, serve with lettuce cups to make wraps.