Chef Matthew Ingersoll from Toulouse in Legacy West joins Good Day for some French cooking. He makes a fish dish with capers, lemon, parsley, carrot puree, seasoned vegetables and butter sauce.
2 8oz butterflied rainbow trout
2 T Olive oil
Salt and pepper TT (to taste)
2 cups of peeled and sliced carrots
3 cups chicken stock
1 T butter
6 oz seasonal vegetables (green beans recommended)
1 lemon cut in half
1 c white wine
1 bay leaf
1 clove garlic
2 T lemon juice
2 oz heavy cream
1 c cubed room temperature butter
8 lemon segments
1 tsp chopped parsley
2 T toasted almonds
1 tsp capers
1 tsp toasted bread chopped up
Start your sauce first. Take a small sauce pot and combine your wine, bay leaf, garlic, and lemon juice. Place on medium heat until wine is just about evaporated but hasn't browned yet.
Add your heavy cream and bring back up to a boil. Remove from heat and slowly add your room temperature butter until a smooth sauce forms.
Strain and place back in sauce pot and add your lemon segments, toasted almonds, toasted bread, and capers. Hold on warm heat.
Pureed carrots: Bring chicken stock up to a boil and add carrots. Cook for 15 minutes or until carrots are tender. Stain and reserve hot stock. Puree carrots in a blender on low adding reserved chicken stock slowly until a smooth puree is formed.
Moving on to the trout: Preheat a large sauté pan on med-high heat. Season the trout on both sides with salt and pepper. Add your oil to sauté pan and sear the trout skin side up for the 3 minutes, and flip over carefully so the skin side is down. Put trout in pan off to the side to reheat later.
Melt the 1 T of butter in a sauté pan and sauté your blanch vegetables for about 2 minutes.
To plate, take your carrot puree and spread it first on the bottom, place your trout skin side down on the puree, place vegetables to the side of the trout.
Ladle desired amount of sauce on top of trout and garnish with half of lemon and chopped parsley.