Paupiettes of Brook Trout

Paupiettes of Brook Trout

From: Chef/Proprietor Walter Staib, City Tavern, Philadelphia. Yield: 4 servings.

This recipe took Entree of the Year honors at the 2009 Philly Cooks! Chef Competition.

Stuffing:

1 tsp. unsalted butter

2 Tbsp. finely chopped onion

1 Tbsp. finely chopped green bell pepper

1 Tbsp. finely chopped red bell

pepper

8 oz. jumbo lump crabmeat, bits of shell and cartilage removed

2 eggs

½ cup fine dry bread crumbs

½ small lemon, juice only

⅛ tsp. dried thyme

⅛ tsp. dried oregano

⅛ tsp. dried basil

1 tsp. salt

⅛ tsp. freshly ground white pepper

Paupiette:

1 large leek, trimmed and cut in half, separating green and white parts

4 fresh brook trout fillets (6-8 oz. each), skinned and pin bones removed

to taste, salt

to taste, freshly ground black pepper

4 Tbsp. unsalted butter

4 large shallots, peeled, finely chopped (about 1 cup)

1 cup thinly sliced white button mushrooms

2 cups dry white wine, such as Sauvignon Blanc

3 Tbsp. all-purpose flour

1½ cups heavy cream

1 Tbsp. chopped fresh parsely

4 tsp. salmon or sturgeon roe, for garnish

For stuffing: Melt butter in small saute pan over medium heat. Add onions; saute until translucent. Stir in bell peppers; saute until softened and any liquid released has evaporated, about 2 minutes. Remove from heat; cool completely in refrigerator.

Combine cooled vegetables, crabmeat, eggs, bread crumbs, lemon juice, thyme, oregano, basil, salt and white pepper. Mix gently until incorporated. Cover; refrigerate at least 30 minutes.

For paupiettes: Bring medium saucepan of lightly salted water to simmer over medium heat. Add white and green leek parts and poach until tender and white part is softened. Remove from poaching liquid; slice green part lengthwise into thin strips. Set aside until cool enough to handle.

Score skin side of each trout fillet (the side formerly covered with skin) several times, using paring knife. Season with salt and white pepper. Place stuffing in center of each fillet and roll ends securely around it. Peel back the layers of cooled white part of leek, wrap one or two layers around each fillet and secure with strip of green leek, tying it in a knot. Set assembled paupiettes aside momentarily.

Melt 1 Tbsp. butter in large saute pan over medium heat, add shallots and saute until softened and translucent, about 1 minute. Add mushrooms and saute until softened and any liquid released has evaporated, about 2 minutes.

Add wine to deglaze, stirring with wooden spoon to loosen any browned bits on bottom of pan. Place paupiettes in pan; cover and cook over high heat for 2-3 minutes. Reduce heat to medium; simmer until trout is fully cooked but still tender, about 7-10 minutes. Do not overcook. Trout is fully cooked when it appears opaque.

Remove paupiettes from pan, cover loosely with foil and set aside to keep warm while finishing dish. Place flour and remaining 3 Tbsp. butter in small bowl and knead to form beurre manie. Add cream to pan; stir in beurre manie a little at a time until incorporated and sauce thickens. Add parsley. Set each paupiette on plate, spoon some of sauce atop it, and garnish with salmon roe.