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Name: Mike Rakun

Age: 26

Hometown: Naperville, Ill.

Cooking background: I went to the Le Cordon Bleu in Minneapolis. After graduation I was an apprentice in the banquet kitchen at the St. Paul Hotel and then I became the sous chef. I came to Truluck’s two months ago.

What motivated you to cook? I worked in the food industry through high school. Mostly mom and pop restaurants. I worked for a catering company when I was 16 and really liked it. I had fun in the kitchen ... and liked the rush of things and being creative.

What is your popular dish? I would have to say the stone crabs. We have an all-you-can-eat that is very popular.

Do you cook at home? Yes, I like to make fancy things. I love to go to the markets and see what’s fresh ... and plan my meal around what I bought.

What’s the best advice you got from your parents? Pick something and work hard. Have a good work ethic.

What’s your favorite food gadget? The Vita-mix. It’s a type of blender.

What’s your favorite indulgence? My very favorite is Chicago-style hot dogs, but I also like pizza.

Mike Rakun

What’s in your refrigerator right now? Juices and fresh vegetables and fruits. I like to buy produce that is in season so it is fresh.

Who would you like to cook for? My grandmother. She had the Old World mentality to make everything from scratch. When I look back, I realize she was my inspiration for cooking.

What would you make? Something nice and simple and straightforward.

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Here’s Rakun’s recipe for hot and crunchy trout with mango-jalapeño sauce.

Ingredients

Fish

6 trout fillets, deboned and headless

2 cups flour

3 eggs, well-beaten

1 cup milk

2 ounces flavorless oil (example: canola)

Breading

1/2 box cornflakes

1/4 pounds almonds, toasted

1/4 pounds sesame seeds, toasted

1/2 tablespoon crushed red chili flakes

2 tablespoons sugar

1 teaspoon salt

1 teaspoon cayenne pepper

1 teaspoon granulated garlic

Mango-jalapeno sauce

3/4 pound mango pieces

1 cup sugar

1/4 cup white wine vinegar

2 tablespoon chopped garlic

1/4 cup diced onion

2 jalapeño peppers, seeded and minced

Salt to taste

Preparation

For breading: Place ingredients in food processor and pulse until they’ve been incorporated and cornflakes are well broken.

For sauce: Place onion, garlic, mango, sugar, salt and vinegar in a medium saucepan and bring to a boil. Reduce mixture until it is a chutney-like consistency. Remove from heat and add jalapeños. Place in blender or food processor and puree. Add salt to taste and place aside.

For fish: Place oil in large sauté pan over medium heat. Place each trout in the flour, then egg and then breading mixture. When oil starts to ripple or wisps of smoke appear, place fish flesh side down for approximately three minutes. Flip and cook for another three minutes, or until cooked through. Serve with mango-jalapeño sauce.

Serves 6.

- - -

Truluck's is located next to the Sugden Community Theatre at 698 Fourth Ave. S., Naples, 530-3131.