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Chef Michael Mina

PAN FRIED CATSKILL TROUT WITH FAVA BEANS AND ASPARAGUS

Michael Lomonaco of Noche - New York City
Adapted by StarChefs

Yield: : 4 servings

  • 4 - 8 to 10 ounce fresh butterflied rainbow trout
  • salt and freshly ground pepper to taste
  • ½ pound fresh fava beans, shelled, blanched and peeled
  • ¾ pound young, thin asparagus tips and stems, trimmed
  • 4 Tablespoons olive oil
  • 3 shallots, finely chopped
  • ½ cup fish stock
  • ¼ cup dry white wine
  • 3 Tablespoons chopped fresh thyme
  • 3 Tablespoons unsalted butter
In a sauté pan, heat 2 Tablespoons of the olive oil over medium heat. Season the fish with salt and pepper. Sauté the filleted fish 2-1/2 to 3 minutes on each side, and remove to a serving platter.

Add the fava beans and asparagus to the same pan, return to the heat and sauté 3 to 4 minutes. Add the shallots and cook 3 minutes more. Add the fish stock and allow the vegetables to braise for 2 to 3 minutes. Add the white wine and continue to cook another 2 minutes. Add the thyme and swirl in the butter. Remove promptly from the heat and allow the butter to melt. Spoon over the fish and serve promptly.