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OUIDA & ROBERT MERRIFIELD
The Polo Grill – Tulsa, OK
"She's the boss of me!!!!" writes Robert Merrifield
of his wife and co-owner/co-chef, Ouida. They met 20 years
ago at their first restaurant, and have been in love ever
since. Through growing their careers, running multiple restaurants,
and raising five children they have learned that part of the
key to their successful relationship is to leave 5 things
unsaid each day. At The Polo Grill in Tulsa, their restaurant
of more than 17 years, the passion they share for each other
and for food is reflected in the atmosphere of their restaurant.
Robert says, “This might sound sickening, but after
all these years, she is truly the most important person in
my life.” Sounds like love to us!
Pan Fried Wild Trout with Margarita
Lime Butter
Chefs Ouida and Robert Merrifield
of The Polo Grill – Tulsa, OK
Adapted by StarChefs
This is a simple dish in the tradition of
the South. I like to keep it simple with only parsley and
lime to garnish. Don’t crowd in the pan, otherwise the
fish will steam instead of fry and the crust might fall off.
Yield: 4 servings
Ingredients:
Pan Fried Wild Trout
- 4 freshly caught and cleaned whole wild trout (or golden
trout)
- Kosher salt for trout, to taste
- 1 ½ cups buttermilk
- 2 cups yellow cornmeal
- 1 Tablespoon finely chopped parsley
- 1 Tablespoon Kosher salt
- 1 teaspoon freshly ground black pepper
- 6 Tablespoons olive oil
- 6 Tablespoons vegetable oil
- Springs of parsley and lime wedges to garnish
Margarita Lime Butter
- 1 pound unsalted butter
- 1 ounce Dijon mustard
- 1 ounce fresh parsley, chopped
- 1 ounce shallots, chopped
- 1 Tablespoon anchovy paste
- ½ teaspoon ground ginger
- 1 teaspoon salt
- 1 teaspoon white pepper
- ½ lime, juiced
- 1 ounce Tequila Gold
- 1 ounce Cointreau
Method: For the trout:
Rinse the trout under cold water. Dry with paper towels and
sprinkle flesh side with kosher salt. Place the buttermilk
in a shallow baking dish long enough to accommodate the whole
fish. In another long pan, combine the cornmeal, parsley,
salt and pepper and toss to mix evenly.
In a heavy skillet, preferably cast-iron, heat the olive
oil and the vegetable oil over medium-high heat until it is
very hot. Quickly dip both sides of each fish in the milk
and then dredge them in the cornmeal mixture. Pat the outside
of the fish lightly to help the mixture adhere. Fry fish about
3 minutes on each side, using a metal spatula to turn the
fish. Serve immediately, garnished with fresh parsley and
lime wedges.
For the lime butter:
Soften the unsalted butter in the bowl of a mixer set on medium
speed. Add ingredients and combine well. Chill to set. Serve
with the trout.
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