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

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TAGS: Food & Drink