HOOK 'EM & COOK 'EM is a brand new fishing and cooking series that combines celebrities, travel, sport fishing and culinary techniques in exciting local, regional and remote destinations around the world.
Along with various celebrity guests, Chef Mike Kendrick will provide expert fishing advice and culinary techniques for creating fish and seafood dishes that are not only easy to prepare - but also healthy and delicious for anyone to enjoy at home.
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| Recipe of the Week |
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Pan Seared trout with sautéed Butternut squash and onions,
Micro waved asparagus and a Plum, Orange juice reduction sauce
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Ingredients:
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1 1/2 lbs trout
1 med butternut squash peeled seeded diced
1 med onion diced
1/2 tsp salt
1 tsp White pepper
2 Tbls butter
4 Tbls olive oil
1 cup orange juice
1/4 cup Dynasty plum sauce
1 lb Asparagus
1 tbsp Mexican oregano
1 Tbsp sugar
1 one gallon zip-loc bag
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Cooking Instructions:
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In a one quart sauce add plum sauce, orange juice, sugar, and a dash of white pepper on high heat reduce by fifty percent remove from heat and let it cool until warm this whole process will take approximately 15 min so start this first. When done spoon around plated trout.
In a one-gallon freezer zip loc bag place the asparagus, 1 tbls olive oil, and Mexican oregano seal leaving a one-inch opening at the end. Set aside. When you start the Trout place the bag into the microwave and microwave for 3 min when Trout and squash onion mixture are done remove (Caution: Be careful when opening the bag because contents will be Steamy and hot but al dent'e). Arrange on the plate.
Clean and de-bone Trout. Place Trout flesh side down on a paper towel, with the backside of your knife you'll want to drag the knife on the flesh side (as if you were to squeegee a window) In the same direction of the scales not against it! This will remove any excess oil, water, and scales from the skin allowing you to achieve the crispy skin effect. Turn over and sprinkle salt and pepper onto the flesh and press down. Preheat a large sauté pan add olive oil on medium high heat.
Get it white smoke hot, place the trout skin side down into sauté pan, hold each piece down with a spatula, this will keep the Trout from rolling up and remain flat. Allow to sauté approximately 2-3 minutes or until it has cooked 2/3rds the way through. When done place 1 Tbls of butter into pan flip The Trout and remove from heat and place on the plate.
Preheat another large sauté pan the same way you did for the Trout. Combine the Butternut squash and onions, salt and pepper together. Place in Sauté' pan (Caution this could flame up) sauté' for approximately 2-3 min place 1 Tbls of butter into Sauté' pan flip, remove from heat and place on the plate. The Trout and vegetables should be done at the same time.
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