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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.
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