Part of Ep. 1906 Grow Local, Eat Local
Yield: Serves two people
Credit: Courtesy of Peter Sandroni of La Merenda Restaurant in Milwaukee
1 rainbow trout fillet (10-12 oz.), pinboned and filleted
4 oz. Swiss chard, de-stemmed and torn into smaller pieces
1 lb. fingerling potatoes, roasted and cut into ½-inch pieces
2 shallots, julienned
Salt and pepper (to taste)
Pre-heat oven to 350°. Clean and roast fingerlings until tender, about 20 minutes, and set aside to cool down a bit. Using half the butter, sauté shallots over medium heat until translucent. Add chard and cut up fingerling potato pieces, and cook until chard is wilted. Season to taste and put aside.
In a large sauté pan over medium heat add remaining butter. Score the skin side of fish to prevent from curling up . Season with salt and pepper and dredge in flour. Add trout to sauté pan skin side down and cook until golden. Flip over and cook for 2 minutes more. Remove trout from pan and continue to cook butter until it browns. Plate Swiss chard-potato mixture. Place trout on top and pour brown butter over fish.
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