Pan Roasted Rainbow Trout With Chipotle, Cilantro Compound Butter And Ranchero Saute

Friday, June 19th 2009, 1:58 pm
By: News On 6

Compound butter
1/2 pound unsalted sweet cream butter softened
1 tsp smoked sea salt
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh basil
1 diced chipotle in adobo sauce
Juice from one lime
Place ingredients in a mixer or large bowl and whip until combined. Refrigerate or freeze.

1 whole trout fileted and boned
1/4 tsp kosher or sea salt
1/4 tsp fresh cracked pepper
2 tblsp extra virgin olive oil
Heat a tephlon pan over high heat. Add oil until you see the smoke point. Place trout flesh side down and sear for one minute. Flip to to skin side and cook for and additional minute. Remove from heat and plate skin side down.

Ranchero saute
1/2 red bell pepper seeded and julienned
1/2 purple onion julienned
1/2 poblano pepper julienned
3 cloves roasted garlic
1/4 cup white wine
Pinch of smoked sea salt
1 tbslp compound butter
1 tblsp extra virgin olive oil

The dish is from our dinner menu

Heat a saute pan and add oil to smoke point. Saute peppers and onions until softened. Add roasted garlic and white wine and simmer for 1 minute. Remove from heat and add compound butter. Sauce is created as the butter combines with the reduced wine. Place peppers and onions over the center of the trout and drizzle withe the remaining sauce.