Culinary Institute of New Orleans - Swimming Trout with Angry Granny Chutney

Culinary Insitute of New Orleans

Swimming Trout with Angry Granny Chutney
Serves 4

4 whole Trouts (cleaned)
1 qt. Oil
4 cups seasoned Flour
3 cups seasoned Cornstarch
4 cups Chutney (recipe to follow)

Méthode:
Heat oil to 360° in a large deep skillet. Combine flour and cornstarch. Score trout on both sides then dredge in flour/cornstarch mixture. Place trout in oil, cooking for 2 minutes per side. Remove and plate. Top with 1 cup of cooked chutney.

Angry Granny Chutney
Serves 4

2 Granny Smith Apples (peeled, seeded and sliced)
3 Mangos (sliced)
1 Onion (sliced)
2 tbsp. Garlic (minced)
2 tbsp. Balsmic Vinegar
1-1/2 tbsp. Cilantro (minced)
4 tbsp. Golden Raisins
3 tbsp. Black Raisins
1 tsp. Red Chili Flakes
Salt & Pepper to taste
1 tbsp. Olive Oil

Méthode:
Heat oil in a saute pan over high heat. Add onions, garlic and apples, saute for 1-2 minutes. Reduce heat, add vinegar, raisins, mangos and cilantro. Allow to simmer for 3-4 minutes then serve. Season with salt & pepper.