Trout filets are perfect for sandwiches, they’re lovely and thin so they cook quickly and the skin is easy to crisp in a hot pan. Using pickled jalapenos in the tartar sauce instead of the usual pickles adds some good heat and balance to this simple sandwich.
Ingredients
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2 rainbow trout filets
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Salt and pepper to taste
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Canola oil
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1/4 cup mayonnaise
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3 tablespoons chopped pickled jalapenos
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1 teaspoon dijon mustard
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1 tablespoon butter
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2 kaiser rolls, spilt
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Handful of baby arugula
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Instructions
- Season trout filets with salt and pepper, heat a large drizzle of canola oil in a pan over high heat and when shimmering add one trout filet skin side down, cook for 2 minutes or until trout skin is crisp and brown then flip and cook for an additional minute then remove from heat and reserve. Repeat with remaining filet.
- In a bowl whisk together mayonnaise, pickled jalapeno, and mustard and season to taste with salt and pepper.
- In a clean pan over medium high heat melt the butter and when melted toast the inside of the kaiser rolls until golden brown.
- To assemble the sandwiches, smear each side of the roll with tartar sauce, then place arugula then trout filet on top and serve hot with extra tartar sauce alongside.
