Anis Truite MeuniereRecipe 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 |
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