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Try these Ingredient Substitutions when you're in a bind!
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WHAT'S FOR LUNCH
Chef Michael Wolf
Firebirds Wood Fired Grill
www.firebirdsrestaurants.com
Pecan Trout
INGREDIENTS: oil 2 oz. trout 1 piece. buttermilk as needed. Pecan crust as needed. tortilla slaw 1 order. peach salsa 2 oz. spiced pecans 1 TBSP. cilantro spring. chopped parsley sprinkle.
TORTILLA SLAW: slaw veggie 1 cup. julienne tortillas 1/2 cup. chopped parsley pinch. pumpkin seeds 1 TBSP. cilantro lime 1 1/2 oz.
PROCEDURE: Place the trout in buttermilk, and shake of the excess milk, then place in pecan crust and coat well on both sides. Heat the saute pan to medium and add oil. Add the trout skin side up and saute until brown, approximately 3 minutes. Flip and cook in the oven for approximately 3 minutes. Place the tortilla slaw at 11:00. Place the trout shingling off the tortilla slaw. Where the trout touches the slaw; place the peach salsa. Then garnish with the cilantro sprig, pecans, and parsley.
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