| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Dairy |
|
Seafood |
2 |
Servings |
INGREDIENTS
| 4 |
T |
Butter |
|
|
Splash of dry white wine |
| 2 |
|
Trout filleted |
| 1/4 |
c |
Fish stock, OR half clam |
|
|
Juice, half water |
|
|
Salt and fresh pepper |
| 1/4 |
c |
Macadamia nuts, sliced |
| 3 |
T |
Heavy cream |
|
|
Oil for deep frying |
| 1/8 |
t |
Tomato sauce |
| 2 |
T |
Capers |
INSTRUCTIONS
A very special way a doing trout fillets, inspired by a dish created
by chef Seppi Renngli at the Four Seasons. In a skillet large enough
to hold the fillets melt about 3 tablespoons butter and, when almost
sizzling, add trout. Saute on one side for about 3-minutes, turn,
cover for a minute, and then saute the other side. A total of 6-7
minutes should do it. Salt and pepper the fish and remove to a warm
place, add nuts for a moment to the pan to toast, then toss over the
trout fillets. Meanwhile, in a separate small, sturdy pan, heat enough
oil so that a small strainer can be lowered into it. Let capers drain
in the strainer. Returning to the trout pan, splash in tablespoon or
two of wine, then add stock and cream and boil down rapidly, stirring
in just a taste of the tomato paste and a little more butter. When
reduced and slightly thickened, spoon this little bit of pan sauce
over the fillets. Now quickly lower the capers into the almost smoking
oil. Let them sputter and sizzle a few seconds, then remove the
strainer and shake free of oil. Distribute fried capers in neat piles
at either end of the fillets and serve immediately. From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
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