Food + Wine: Recipes

Trout Meuniere

By: Shawn Stanchfield, Chef

Shawn Stanchfield studied culinary arts at Le Cordon Bleu. Upon graduation, he spent time in Hawaii under Master Chef Sam Choy studying Hawaiian Regional Cuisine. After his studies with Sam Choy, he opened his restaurant, Chef Shawn's in Tucson, AZ. He has now opened his own culinary school in conjunction with the City of Capitola Parks and Recreations department, Capitola Culinary Institute, and is a consultant Chef to BARGETTO WINERY.

Ingredients:

Salt, as needed

Pepper, as needed

Flour, as needed

Olive Oil, as needed (not extra virgin olive oil)

Lemon, 1/2

Parsley, as needed

Butter, 1 ounce

Procedure:

1.  Season the whole trout with salt and pepper.

2.  Lightly coat with flour.

3.  Fry in very hot olive oil turning only once .

4.  Place the cooked fish on a hot plate.

5.  Brown the butter into the skillet. Squeeze the lemon into the butter*.

6.  Add parsley. Pour the butter over the fish.

Enjoy with a bottle of Bargetto's Dolcetto.

*Variation: You can deglaze the pan with Dolcetto wine and reduce to a syrup. Then add the butter, followed by the parsley. The taste will have more depth of flavor. However the sauce will have a pinkish color that will not be as appealing to the eyes.