- TROUT AND CRUST:
- Flour, for dredging
- 2 eggs, beaten
- 2 cups rolled oats
- 1/4 cup finely grated fresh horseradish
- 4 (6-ounce) skinless, boneless salmon trout fillets
- Kosher salt, as needed
- Freshly ground black pepper
- 1/4 cup vegetable oil
- 1 tablespoon unsalted butter
- 1 teaspoon garlic
- 1 teaspoon chopped chives
- 1/3 cup Cognac or brandy
- 1 1/2 cups heavy cream
- 2 tablespoons whole-grain mustard
- 1 tablespoon minced flat-leaf parsley
- 1 1/2 teaspoons kosher salt
- 1 teaspoon minced fresh thyme
- Fresh ground black pepper
- Worcestershire sauce
- To make the trout and crust: Preheat the oven to 350 degrees F.
- Put the flour and egg in separate shallow dishes. Mix the oats and horseradish together in a third shallow dish.
- Pat the trout 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.)
- Dredge the flesh sides of the trout fillets (leave the skin sides dry) in the flour then egg, and finally in the oat mixture. Shake of any excess. Put on a piece of waxed paper or baking sheet.
- Heat 1 large skillet over medium heat. Add the oil and heat until hot. Lay the fish in the skillet oat-side down and cook until golden brown, about 3 minutes. Add the butter during the last minute of cooking. Turn, cook on the other side, until golden, about 1 minute more. Transfer to a baking sheet, place in the oven, and bake until cooked through, about 3 minutes.
- To make the sauce: 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 heavy cream, 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.
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