White Creek Trout

*note if you are not using a gas burner have a torch or stick lighter available. Be careful as flamed bourbon is extremely hot.  Do not pour from the bottle, pour the alcohol into a cup then into the pan

Gently toast pecan pieces in a 250 degree oven for 5-10 minutes, this can also be done in a skillet over low heat. Heat a sauté pan until a splash of water almost instantly evaporates.  Pour the bourbon in quickly yet carefully allowing the flame below to ignite the fumes by gently tilting the pan towards the flame (a stick lighter can be used to ignite the bourbon if you do not have a gas burner).  Allow the bourbon to burn off without completely evaporating if this happens just add a little more bourbon.  Once the bourbon is done burning off immediately add the honey.  Let the honey and bourbon mixture cool for 5 minutes, add in the pecans, paprika flake, thyme and salt.  Stir until all ingredients are completely distributed.  Taste and adjust seasoning further to your liking.  If the mixture seems a little lose it will seize up as it cools.  If it remains to lose you can put it back over a very low heat and simmer for 5 minutes.   Be careful overcooking can cause your pecans to further breakdown and can lead to an undesirable texture.

Directions for Blackened Rice:

Wash the rice 2-3 times, the water does not need to be clear like when preparing sushi rice.  In a sauce pot, with a well-fitting top, over medium heat melt butter.  Add in the chopped garlic and gently sweat for 1-2 minutes.  Then add in the onion, celery and pepper.  Continue to gently sweat until veggies are tender. Add in the pre-grilled corn.  Deglaze with the bourbon, add in the basmati rice and gently toss in the vegetables and let toast for 1 minute.  Add  blackened seasoning, black pepper, dried thyme and salt.  Stir for a bit and add water. Bring water up to a gentle boil and reduce heat to a simmer, cover and let simmer for 12-15 minutes.  Turn off heat and let steam for 5 minutes.  Top with parsley and gently fluff the rice with a fork and adjust seasoning to your taste.

Directions for Trout:

Ensure your filets have no remaining bones.  If the filets are large cut down to an appropriate portion,  Gently brush the fish on both sides with the bourbon.  Let sit, on a rack if possible, for 5 minutes or until a sticky pellicle is formed.  Combine the flour and cornmeal.  Season the flesh and skin side of the fish and gently dredge in the cornmeal.  In a cast iron or heavy bottomed sauté pan heat the oil, do not let it reach a smoking point!  Carefully lay the trout in to the hot oil. Let pan fry on each side for 3-5 minutes, depending on the thickness of the filet, flipping with a fish spatula or a thin cake spatula.  Once the fish is cooked through, around 135 degrees (145 degrees is the USDA safe cooking temperature, your fish will continue to cook from residual heat once removed from the pan)  Let the fish rest on a rack or paper towels to absorb any excess oil.

Plate Up:

Place a generous scoop of rice on the center of the plate.  Lean the filet over the rice and top with the bourbon-pecan chutney.  Garnish with fresh chopped scallions and lemon slices to use as desired.