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1
To make the trout and crust: Preheat the oven to 350 degrees F.
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2
Put the flour and egg in separate shallow dishes.
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3
Mix the oats and horseradish together in a third shallow dish.
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4
Pat the trout fillets dry with a paper towel and season with salt and pepper.
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5
(If the fillets taper down to a very thin tail, fold the tails back to make a more uniformly thick fillet.)
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6
Dredge the flesh sides of the trout fillets (leave the skin sides dry) in the flour then egg, and finally in the oat mixture.
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7
Shake of any excess.
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8
Put on a piece of waxed paper or baking sheet.
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9
Heat 1 large skillet over medium heat.
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10
Add the oil and heat until hot.
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11
Lay the fish in the skillet oat-side down and cook until golden brown, about 3 minutes.
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12
Add the butter during the last minute of cooking.
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13
Turn, cook on the other side, until golden, about 1 minute more.
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14
Transfer to a baking sheet, place in the oven, and bake until cooked through, about 3 minutes.
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15
To make the sauce: Drain off any oil left in the skillet; add garlic and chives and saute for 1 minute.
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16
Add the Cognac away from the heat.
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17
Return the skillet to high heat, step back and flambe.
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18
Scrape up any browned bits that cling to the pan with a wooden spoon, and simmer until syrupy.
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19
Add the heavy cream, bring to a boil, lower the heat, and simmer until thickened, about 3 minutes.
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20
Whisk in the mustard, parsley, salt, and thyme.
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21
Season with the pepper, to taste.
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22
Divide the sauce among 4 plates, place the fish on top, drizzle on the Worcestershire sauce, and serve.
