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Anis Truite Meuniere

Recipe by Anis Cafe & Bistro
Photo by Kyle Ripley, Haigwood Studios

Yield: 1 serving


1 8–10-ounce butterflied trout
salt and pepper to taste
all-purpose flour as needed
1 tablespoon unsalted butter
1/3 cup blanched, shocked and drained spinach
2–3 marinated artichoke hearts, halved
capers to taste
1 tablespoon fresh lemon juice
lemon slice for garnish

Heat oven to 400 degrees.
Season trout with salt and pepper and lightly dust with flour.
Heat a saute pan over medium-high heat. Add butter to heated pan and once melted add trout. Brown trout for 3 to 5 minutes, until you can begin to see edges brown. Flip trout and top with spinach, artichoke hearts, capers and lemon juice. Finish in oven 2 to 3 more minutes. Serve with lemon slice.


Flavors pairing suggestion: Domaine Laurent Cognard Montagny ‘Les Bassets’ 1er Cru


Picture
ANIS CAFE & BISTRO
2974 Grandview Avenue
404/233-9889
anisbistro.com

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