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Rainbow Trout

The trickiest part of the dish is the Chive Butter Sauce, technically
a "beurre blanc." The sauce needs a steady warm heat. If the
temperature is too high or too low, the sauce will break, says chef
Bill Unterstein, creator of the dish.



List of Ingredients




Rainbow Trout With Grilled Onion Salad, Crispy Potato Cakes and Chive Butter

Fish:
2 boneless rainbow trout with skin, pin bones removed
1 cup all-purpose flour
Salt and pepper to taste
3 tablespoons olive oil

Potato cakes:
2 large russet potatoes, peeled
1 teaspoon minced garlic
1/4 cup olive oil, or more as needed

Grilled onions:
1 Vidalia onion, sliced
2 teaspoons olive oil
Salt and pepper to taste

Haricots verts:
10 green beans
2 teaspoons olive oil
Salt and pepper to taste

Chive butter:
4 tablespoons butter
1 teaspoon minced shallot
1/2 cup white wine
3/4 cup heavy cream
1 teaspoon lemon juice
2 tablespoons chopped fresh chives



Recipe



To make the chive butter: Melt the butter over medium heat and sauté
shallots until translucent. Add white wine and deglaze pan, stirring
until wine is reduced and the pan is almost dry.

Stir in the heavy cream, and heat gently until cream reduces to half
the amount. Slowly add butter with a whisk, maintaining a warm,
steady heat. Strain, season with salt and pepper, add lemon juice to
taste, and stir in chopped chives. Keep warm.

To make potato cakes: Heat olive oil in a medium sauté pan. Peel
potato and grate. Season potato with salt, pepper and garlic. Form
small pancakes and cook in hot oil until golden on both sides. Remove
to a plate covered with paper towel to absorb excess oil and keep
warm.

To make grilled onions: Toss sliced onions with oil, salt and pepper.
Grill until onions are tender.

To make trout: Season trout fillets with salt and pepper and dredge
in seasoned flour. Heat olive oil in a sauté pan, and sauté fish 1 to
2 minutes each side until golden brown.

To arrange plate: Divide potato cakes between two plates. Top each
plate with trout, haricots verts and grilled onions. Drizzle with
sauce and garnish with chopped fresh chives or chive blossoms, if
available. Makes 2 servings.

Note: A clean, very hot -- but not hot enough to burn the fish -- pan is key.

Cook the trout with the skin on; it will help to keep the fish intact
while cooking. Dredge in seasoned flour before cooking.

A thin fillet such as trout will cook quickly. A thicker steak such
as salmon or swordfish will require more time.