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Rainbow Trout Napoleon with Beurre Blanc

Rainbow Trout Napoleon with Beurre Blanc

DeviceCMYK 8 bits

Yield: 12 servings.

24 natural fillets Clear Springs ClearïCutsÆ Rainbow Trout, 4 oz. each
as needed, coarse salt
as needed, garlic, finely chopped
1/2 Tbsp. lemon-pepper
as needed, clarified butter
1/2 cups Chardonnay
2 qts. mashed potatoes
36 spears cooked asparagus
3/4 cup cooked spinach
as needed, Potato Gaufrettes ( recipe follows)
needed, beurre blanc (recipe follows)

Per order: Season 2 fillets with salt, gallicand lemon pepper. Film a sautè pan with butter; heat. Brown trout, flesh side down for 2 minutes. Turn; cook until just firm to the touch, about 1 minute. Deglaze pan with 2 Tbsp. Chardonnay. To plate, layer 1/3 cup hot mashed potatoes, 3 asparagus spears, 1 trout fillet, another 1/3 cup hot mashed potatoes, 1 Tbsp. spinach, then remaining trout fillet. Drizzle plate with 1/4 cup beurre blanc; garnish with gaufrettes.

For beurre blanc: Boil 3 cups Chardonnay and 3/4 cup Champagne vinegar with 1/3 cup chopped shallot until only a few tablespoonsof liquid remain, about 5 minutes. Stir in 1/2 cup heavy cream; cook 1 minute. Remove from heat, then whisk in 11/2 lbs. unsalted butter, one tablespoon at a time. When all butter has been incorporated, whisk in 3 Tbsp. fresh lemon juice, 1/2 Tbsp. coarse salt, and 1/2 tsp. freshly ground white pepper. Strain; keep warm.

For potato gaufrettes: Peel a medium baking potato; using a mandolin, make thin cross-cut slices. Fry chips in 350°F oil until golden brown. Drain on a towel; salt lightly.

Recipe Provided By: Jim Barrett, Beverly's Restaurant, Coeur d'Alene Resort, Coeur d'Alene, Idaho.