Montana Avenue - Rainbow Trout
Trout 10oz
Salt pinch
Black Pepper pinch
Chard Tomato 1oz
Jumbo Asparagus, shaved 1each
Fingerling Potato 1oz
Salt pinch
Black Pepper pinch
White wine 1oz
Butter 2oz
lemon juice 1oz
Preparation
1. Heat oil in saute pan over med high heat.
2. Dredge trout in flour and shake off excess.
3. Place trout in pan skin side up and saute for 2 min or until golden.
4. Turn over and saute 2 min more.
5. In a separate saute Asparagus, tomato, wine, lemon juice, salt, pepper and reduce by half. Finish with butter
6. Lightly drain fish and place in center of plate and top with sauce and vegetables.
7. Garnish with Chives
