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Ingredientes
- 4 Tbsp. Butter Splash of dry white wine
- 2 x Trout filleted
- 1/4 c. Fish stock, Or possibly half clam Juice, half water Salt and fresh pepper
- 1/4 c. Macadamia nuts, sliced
- 3 Tbsp. Heavy cream Oil for deep frying
- 1/8 tsp Tomato sauce
- 2 Tbsp. Capers
Direcciones
- A very special way a doing trout fillets, inspired by a dish created by chef Seppi Renngli at the Four Seasons. In a skillet large sufficient to hold the fillets heat about 3 Tbsp. butter and, when almost sizzling, add in trout. Saute/fry on one side for about 3-min, turn, cover for a minute, and then saute/fry the other side. A total of 6-7 min should do it.
- Salt and pepper the fish and remove to a hot place, add in nuts for a moment to the pan to toast, then toss over the trout fillets.
- Meanwhile, in a separate small, sturdy pan, heat sufficient oil so which a small strainer can be lowered into it.
- Let capers drain in the strainer.
- Returning to the trout pan, splash in Tbsp. or possibly two of wine, then add in stock and cream and boil down rapidly, stirring in just a taste of the tomato paste and a little more butter. When reduced and slightly thickened, spoon this little bit of pan sauce over the fillets.
- Now quickly lower the capers into the almost smoking oil. Let them sputter and sizzle a few seconds, then remove the strainer and shake free of oil. Distribute fried capers in neat piles at either end of the fillets and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 67g | |
| Recipe makes 2 servings | |
| Calories 91 | |
| Calories from Fat 76 | 84% |
| Total Fat 8.75g | 11% |
| Saturated Fat 1.89g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 664mg | 28% |
| Potassium 56mg | 2% |
| Total Carbs 2.81g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.81g | 1% |
| Protein 1.32g | 2% |
