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1
Place mangoes, sugar, champagne vinegar, garlic, and red onion in a nonstick pot. Bring to a boil. Reduce heat and simmer 10 minutes. Add jalapenos and salt. Set aside.
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2
Toast almonds and sesame seeds in a dry skillet until lightly toasted. Combine almonds, seeds, cornflakes, sugar, chili flakes, and salt in food processor. Pulse until coarse crumbs form, still crunchy. Empty onto platter or baking sheet.
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3
To prepare the Mango Jalapeno Puree, combine mango, jalapeno, honey, milk and cayenne pepper in food processor and puree the mixture.
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4
All of the above can be prepared well in advance. Once these steps are complete, the preparation of the fish takes only 10-15 minutes.
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5
Whisk milk and eggs to make an egg wash. Put flour in a flat dish or pie pan. Holding the trout fillet by the tail, dredge it in flour until well dusted. Pat off excess.
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6
Pass the dusted fish fillet through the egg wash, wetting entire surface. Place fillet in crumb mixture, lightly pressing crumbs on the fillet with the palm of your hand. Remove and shake off excess. Set aside on a dry sheet pan or cookie sheet until all fish are breaded.
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7
In a large, heavy saute pan, heat 6 tablespoons clarified butter over Medium heat (around 325 degrees).
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8
Lay trout skin-side up in hot pan. Saute for about 3 minutes on each side. It will cook to a golden, crunchy brown. Turn fillet once.
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9
Place each fillet on a cookie sheet in warm oven (180 degrees) until you have completed this process for all fillets.
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10
To serve, spread puree on plate first. Lay sizzling trout on top, and top with Mango Pineapple salsa.
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11
Each trout serves 1-2 people. Recommended accompaniment is mashed potatoes.
