Fountain Bistro makes Pan Seared Lake Trout - DC News FOX 5 DC WTTG

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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