Encrusted Connecticut Brook Trout

Encrusted Connecticut Brook Trout

From: Executive chef Jeffery M. Medbury, CEC/CCE, Stamford Yacht Club, Stamford, CT. Yield: 4 servings.

4 freshwater trout, 12-oz. each, clear-eyed, cleaned, trimmed

2 tsp. flour

3 Tbsp. extra virgin olive oil

1 oz. pure butter

1 Tbsp. sweet paprika

1 ripe lemon

dash of white wine

2 Tbsp. chopped cilantro

to taste, salt and pepper

Preheat oven to 475°F. Using a sharp knife, cut belly of trout and clean and wash it thoroughly. Season fish inside and out with all dry ingredients. Put cilantro into the cavity.

Preheat large skillet with oil on stovetop. Flour the trout lightly. Saute trout on both sides until light brown. Add butter and wine.

Place on warm-edged oven pan, open trout halfway and squeeze with lemon juice. Reduce oven temperature to 350°F; bake for 5 minutes.

For side dish: Clean and roast tricolor young bell peppers. Clean the charred skin then julienne peppers and saute with olive oil and shaved truffle.

Plate fish and peppers and serve with fresh cilantro and butter.