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Entree
Pan Seared Ocean Trout, Caremalized Brussles, Farro
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Favorite of 3 member(s) | Recommended 0 time(s) | Viewed 1383 time(s)
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Recipe Type: Entree
Cuisine Origin: Unspecified
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| INGREDIENTS |
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| 1 | Teaspoon | Crushed Hazelnuts | | pinch | Fines Herb (fresh chopped and rinsed Parsley, Tara | | 6 | Ounces | Filet of Fish (Pictured is ocean trout, skin off) | | ½ | Ounces | Sliced Red Onion | | 2 | Ounces | Farro Grain (blanced in boiling water about 8minut | | 1 | Ounces | Butter | | ½ | Ounces | Cabernet Vinegar |
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| SUMMARY |
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A delitious combination for a delicate fish, that most people would not even consider putting together.
Works Great with Ocean Trout, Arctic Char, even Salmon!
Weekend special at the Blackhawk Grille in Danville, California
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| PREPERATION |
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For Brussles Sprouts:
in hot pan sear brussles sprout quarters in bacon fat or butter.
add onions and hazelnuts to briefly carmelize
splash of red wine vin., and small pat of butter to glaze.
S&P to taste
To re-heat farro:
After plating the brussles toss farro in same pan and warm.
S&P to tast.
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| DIRECTIONS |
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For the Fish and Sauce:
Sear fish presentation side only for rich dark color, (ocean trout and char can be completley finished in pan, thicker salmon pieces may need oven time)
when fish is nearly finished, toss in some butter and baste the bottom side to finish.
Remove fish and let rest.
Using the butter in the pan add cabernet vin and fine herb to make a simple pan vinegrette
S&P to taste
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| PRESENTATION |
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Get Creative, I shouldn't have to tell you everything!!!
I garnished with Jullienned baked Skin and Herbs
Enjoy
Chef HYDRO (Sous Chef Blackhawk Grille)
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