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Clive Madgwick
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Peanut-Crusted Fish with Swiss Chard

"Fish, to taste right, must swim three times -
in water, in butter, and in wine."
~ Polish Proverb

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Friday, November 10, 2006

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Peanut-Crusted Fish with Swiss Chard


Food and Wine Magazine's 2001
Cookbook: An Entire Year's Recipes
Food & Wine Books, Editor in Chief Judith Hill, 2001, American Express Publishing Corp.

Out of Print, Used & Rare

4 servings

1/2 cup plus 3 tablespoons vegetable oil
4 garlic cloves, minced
1/3 cup toasted sunflower or pumpkin seeds
2 pound Swiss chard, stems removed, leaves chopped
1/2 teaspoon Tabasco, plus more for serving
Salt and freshly ground pepper
1 large tomato, coarsely chopped
1 cup peanuts (5 ounces)
1 tablespoon cornmeal
Four 5-ounce trout fillets
1 large egg white, lightly beaten
Lemon wedges, for serving

1. In a large deep skillet, heat 3 tablespoons of the vegetable oil. Add the minced garlic and toasted sunflower seeds and cook over moderate heat, stirring frequently, until both are golden, about 2 minutes. Add the chard leaves, a handful at a time, and cook each handful until just wilted before adding more. Continue cooking the chard over moderate heat until tender, about 5 minutes. Add the 1/2 teaspoon of Tabasco and season with salt and pepper. Add the chopped tomato to the chard and remove from the heat; keep warm.
2. In a food processor, pulse the peanuts and cornmeal until finely ground. Spread the peanut mixture on a plate. Lightly brush the trout fillets with the egg white; season with salt. Dip the trout in the peanut mixture, pressing lightly to help the coating adhere.
3. In a large skillet, heat the remaining 1/2 cup of oil until shimmering. Add the trout fillets and fry over moderately high heat, turning once, until golden and crisp, about 3 minutes per side.
4. Mound the chard on a large platter or on individual plates. Top with the fish and serve with Tabasco and lemon wedges.
- Jacques Pépin

Wine: A crisp South African Sauvignon Blanc, such as the 1998 Mulderbosch Stellenbosch or the 1998 Buitenverwachtig Constantia, will go well with the robust chard and the mild fish.

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