The Chef: Scott BarrowThe Restaurant: Devon Seafood and SteakThe Dish: Pretzel Crusted Trout
Ingredients:
8 oz. trout, cut in 2 filetssalt, to tastepepper, to taste1/4 cup of ground pretzelclarified butter, as neededroasted potatoes (roast with parmesan cheese, dill, salt and pepper)French green beansfresh friseebacon vinaigrette (recipe follows below)
Method of Preparation:
-Begin by seasoning the trout with salt and pepper. Then, coat it with crushed pretzel on the side without the skin.
-Sear the fish, crust side down, in a little clarified butter. Next, flip the filet and finish it in a 350 degree oven for about two to three minutes.
-In the meantime, prepare a side of vegetables. In a hot pan with clarified butter, add roasted potatoes, french green beans, salt, pepper and frisee. Toss it all together.
-At the restaurant, they also warm up a bacon vinaigrette.
Ingredients for Bacon Vinaigrette:
2 cups of roasted bacon2 cups of granulated sugar2 cups of apple cider vinegar1/2 cup of whole grain mustard2 Tbs of shallots, mincedsalt, to tastepepper, to taste
Method of Preparation:
-Place all the ingredients in a sauce pot and bring it to a boil. Do not reduce.
-Then, in a bowl, combine 2 Tbs of cold water and 2 Tbs of corn starch. Slowly add the corn starch mixture to the boiling water. Whisk it all together. Bring it back to a boil and remove it from the heat.
To Plate:
Serve the vegetables, the fish and drizzle the bacon vinaigrette over the top.
Serves: 1
Serving Suggestion: Lemon Basil Manhattan
FOR MORE INFORMATION:
Note:
Take a printed copy of the recipe to the restaurant and get one complimentary order of the signature calamari per table. (Offer Valid: 2/12/2013 – 2/28/2013)
Devon Seafood and Steak(The Palms at Town and Country Mall)11715 Sherry Ln Miami, FL 33183(305) 275-0226www.devonseafood.com/home.aspx?location_id=179