Fountain Bistro makes Pan Seared Lake Trout for Det. Restaurant Week
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(WJBK) -
Seventeen Detroit fine dining establishments will serve-up specially-priced three course dinners now through Sunday, October 7, 2012.
Enjoy three course dinners for $30 per person. Reservations are still strongly recommended.
Click here to see the list of participating restaurants.
Here is the recipe featured on FOX 2 News Morning.
Pan Seared Lake Trout, Saffron Cream Leek with a milange of Asparagus and Grape Tomato
Ingredients
Leeks 1 Bunch 24 oz.
3.75ml White Wine Chardonnay
1Tsp Saffron
½ qt. Heavy Cream
2-6 oz. Lake Trout
Fingerling Potatoes 10 each
Asparagus 6 each
Grape Tomato 5 each Cut in Half
Method
Place medium cut leeks after rinsing in saucepan (4 leeks white each) in 3.75 ml chardonnay. Leeks should rest just under level of liquid/wine plus 2 cups chicken stock. Reduce to translucency. Sprinkle in about a tsp. of saffron threads. Add ½ qt. cream and reduce by 2/3 volume. Season with fresh ground white pepper and kosher salt to taste.
Sautee blanched fingerling potatoes with asparagus in whole butter, add in blanched asparagus and ½ cut grape tomatoes.
Season trout with kosher salt and fresh ground white pepper, flour and sauté. Plate and garnish with chopped chive.
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