Title: Panfried Trout with Warm Yellow Tomato and Tarragon Salsa
Categories: Fish
Yield: 1 Servings

4		(6 to 8-ounce) pan ready
		Trout
1/2	c	Flour
1/3	c	Fine cornmeal
1	ts	Salt
1	tb	Pure mild to medium chile
		Powder such as Ancho or New
		Mexico
5	tb	Olive oil
1/2	c	Diced red onion
2	ts	Minced garlic
1/2	ts	Minced serrano chile (or to
		Taste)
2	ts	Honey (or to taste)
2	tb	Fresh lemon or lime juice
3	c	Small yellow plum tomatoes
		Halved or large yellow
		Tomatoes such
		As lemon boy seeded and cut
		In large dice
3	tb	Rich shellfish or chicken
		Stock
1		To 2 tablespoons chopped
		Fresh tarragon leaves
		Salt and ground pepper to
		Taste
		Garnish: Lightly toasted
		Slivered blanched almonds or
		Pepitas (pumpkin
		Seeds)

Rinse trout and blot dry. Combine flour, cornmeal, salt and chile powder together on a plate. Dredge trout in mixture. Heat 3 tablespoons olive oil in a large saute pan and saute trout on both sides until crispy brown. Set aside and keep warm.

Add remaining 2 tablespoons olive oil to pan and saute red onion, garlic and serrano chile until just beginning to soften. Add honey, lemon juice, tomatoes and stock and bring just to the simmer (1 to 2 minutes). Off heat stir in tarragon leaves, salt and pepper. Spoon over trout and serve immediatel garnished with almonds or pumpkin seeds.

Yield: 4 servings

JOHN ASH #JA9772

From: Sylvia Steiger Date: 07 Aug 97 National Cooking Echo Ä

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