The Chef: Scott BarrowThe Restaurant: Devon Seafood and SteakThe Dish: Pretzel Crusted Trout


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



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)

Join our Newsletter for the latest news right to your inbox