8 6-ounce each speckled trout fillets, boneless, skin on (180 g each)
salt and pepper, to taste
flour, as needed for dredging
grapeseed oil, as needed for dredging
1 tablespoon vegetable oil
1/4 cup onion, julienned
1/4 cup celery root, julienned
2 pints orzo, cooked
6 fluid ounces heavy cream
1/4 cup swiss chard, chiffonade
1/4 cup tomato concassé, julienned
2 tablespoons parmesan cheese, grated
1 tablespoon fresh herbs, assorted, chopped
salt and pepper, to taste
chicken or fish stock, as needed
1 1/2 ounces fresh shitake mushrooms, trimmed
1 1/2 ounces oyster mushrooms, trimmed
3 artichokes, cooked, quartered
6 ounces jumbo lump crab meat
8 fluid ounces beurre blanc
2 teaspoons fresh lemon juice
1 tablespoon fresh chervil, chopped
4 chervil sprigs
Servings: 4
1. Season the trout with salt and pepper and dredge in flour. Sauté in the grapeseed oil until done. Remove and hold in a warm place.
2. Heat the vegetable oil in a clean sauté pan and sauté the onion for 1 minute. Add the celery root and sauté for 30 seconds.
3. Add the orzo pasta and heavy cream. Cook until the cream has been reduced by half.
4. Ad the Swiss chard and tomato concassé, return to a simmer and cook until thick and creamy, approximately 2 minutes.
5. Fold in the Parmesan and fresh herbs and season with salt and pepper. Thin the sauce with a small amount of chicken or fish stock if it becomes too thick.
6. In a separate pan, sauté the mushrooms in a small amount of vegetable oil for approximately 3 minutes. Add the artichokes and crab meat and gently sauté. Be careful not to break up the lumps of crab meat.
7. Mix the Beurre Blanc with the lemon juice and chopped chervil and ladle 2 fluid ounces (60 milliliters) of the sauce onto each of flour plates. Place a portion of pasta in the center of each plate. Top the pasta with two trout fillets and arrange the mushroom, artichoke and crab mixture around the fish. Garnish with a sprig of chervil.
salt and pepper, to taste
flour, as needed for dredging
grapeseed oil, as needed for dredging
1 tablespoon vegetable oil
1/4 cup onion, julienned
1/4 cup celery root, julienned
2 pints orzo, cooked
6 fluid ounces heavy cream
1/4 cup swiss chard, chiffonade
1/4 cup tomato concassé, julienned
2 tablespoons parmesan cheese, grated
1 tablespoon fresh herbs, assorted, chopped
salt and pepper, to taste
chicken or fish stock, as needed
1 1/2 ounces fresh shitake mushrooms, trimmed
1 1/2 ounces oyster mushrooms, trimmed
3 artichokes, cooked, quartered
6 ounces jumbo lump crab meat
8 fluid ounces beurre blanc
2 teaspoons fresh lemon juice
1 tablespoon fresh chervil, chopped
4 chervil sprigs
Servings: 4
1. Season the trout with salt and pepper and dredge in flour. Sauté in the grapeseed oil until done. Remove and hold in a warm place.
2. Heat the vegetable oil in a clean sauté pan and sauté the onion for 1 minute. Add the celery root and sauté for 30 seconds.
3. Add the orzo pasta and heavy cream. Cook until the cream has been reduced by half.
4. Ad the Swiss chard and tomato concassé, return to a simmer and cook until thick and creamy, approximately 2 minutes.
5. Fold in the Parmesan and fresh herbs and season with salt and pepper. Thin the sauce with a small amount of chicken or fish stock if it becomes too thick.
6. In a separate pan, sauté the mushrooms in a small amount of vegetable oil for approximately 3 minutes. Add the artichokes and crab meat and gently sauté. Be careful not to break up the lumps of crab meat.
7. Mix the Beurre Blanc with the lemon juice and chopped chervil and ladle 2 fluid ounces (60 milliliters) of the sauce onto each of flour plates. Place a portion of pasta in the center of each plate. Top the pasta with two trout fillets and arrange the mushroom, artichoke and crab mixture around the fish. Garnish with a sprig of chervil.
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