INGREDIENTS

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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