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Jul 12, 2014
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The Block's Missouri Trout
By Photo by Carmen Troesser
Posted On: 03/01/2013   

Eaten a dish at an area restaurant that you'd do just about anything to make at home? Email us at pr@saucemagazine.com to tell us about it. Then let us do our best to deliver the recipe By Popular Demand.

The Block, 146 W. Lockwood Ave., Webster Groves, 314.918.7900 and 33 N. Sarah St., St. Louis, 314.535.5100, theblockrestaurant.com

Missouri Trout

2 Servings

Courtesy of The Block’s
Brian Doherty

1 red onion
1 cup buttermilk
2 cups flour
1 oz. olive or vegetable oil for frying
Salt and freshly ground black pepper to taste
2 cups milk plus more as needed
1 head cauliflower, cored and broken into florets
1 Tbsp. freshly chopped herbs (such as parsley, rosemary, thyme and sage)
½ lb. butter, softened, plus more for sauteeing
2 4-oz. boneless Missouri trout filets, split, cleaned and deboned
1 cup cornmeal fish breading
¼ cup sliced shallots
1 lb. fresh green beans
½ cup pork jus or chicken stock

Special equipment: candy thermometer

• Using a mandolin, shave the onion into paper-thin rings. Transfer to a bowl with a lid and pour in the buttermilk. Let soak in the refrigerator overnight.

• Preheat the oven to 400 degrees.
• Drain the onion rings well but don’t rinse them. Dredge them in the flour, shaking off any excess.
• Heat the oil in a pot big enough for deep-frying all of the onions at once and clip a candy thermometer to the side. When the oil reaches 350 degrees, drop the onions in and fry until golden brown, about 1 minute. Transfer to a stack of paper towels to drain, and immediately season to taste with salt and pepper. Keep warm.
• Add 2 cups of milk and the cauliflower to a large pot. Bring to a boil, then reduce heat to a simmer. Let simmer until the cauliflower is very tender, about 30 to 45 minutes. Strain, reserving the simmering liquid. Add the cauliflower to the bowl of a food processor and add a few tablespoons of the reserved milk. Blend, adding more milk, a few tablespoons at a time (up to ½ cup), until the mixture is the consistency of thin mashed potatoes. Season to taste with salt and pepper. Reserve and keep hot.
• In a medium-size bowl, stir the freshly chopped herbs into ½ pound of softened butter until thoroughly combined. Season to taste with salt and pepper. Keep soft.
• Season the trout lightly with salt and place the cornmeal breading in a large, shallow bowl. Dredge the fillets in the cornmeal breading. Melt 1 to 2 tablespoons of butter in a large ovenproof saute pan over high heat.
• Working in batches if necessary, add the breaded fish, skin side up, and let cook for 1 minute. Transfer to the oven and bake for 3 minutes. Flip and bake until crisp on the other side, about 2 minutes. Remove from the oven, transfer to a stack of paper towels to drain and keep warm. Add more butter as needed with each batch.
• Meanwhile, heat 1 tablespoon of butter in a skillet and add the shallots. Cook for 1 minute, then add the green beans, and season with salt and pepper. Add the pork jus or chicken stock and continue cooking until the green beans are tender, about 3 to 5 minutes.
• Spread 2 ounces of the cauliflower purée on each of 2 plates (Reserve the remaining purée to use as a side dish with meat or fish entrees.). Top each plate with 2 trout filets. Gently spoon the green beans atop the fish, followed by a spoonful of herb butter. Garnish with a small handful of fried onion rings.

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