Chicago French Market
131 North Clinton Street
Chicago
(312) 575-0306
www.chicagofrenchmarket.com
Bistro Campagne
4518 North Lincoln Avenue
Chicago
(773) 271-6100
www.bistrocampagne.com
TROUT WITH BROWN BUTTER VINAIGRETTE, SERVED WITH SEASONAL APPLE & FENNEL SALAD
Serves 2
Made with fresh fish and produce from the new Chicago French Market, 131 North Clinton Street
Ingredients:
2 trouts, de-boned (pin-boned)
2 Winesap apples, or other variety
1 head of bronze fennel
1 head of regular fennel
3 tsp olive oil
juice of 1 lemon, plus 1 tsp fresh lemon juice
2 1/2 Tbs butter
salt and pepper
arrowroot powder
Canola oil
FOR FISH
Season fish with salt and pepper. Dust lightly with air root powder. Pour a thin layer of canola oil into saute pan, and warm over medium-high heat until slightly smokey. Add both trout to pan, skin side face down. Saute for 2-3 minutes until skin is golden. Flip fish and saute for an additional one minute. Remove trout from pan, discard excess oil, plate fish.
FOR SEASONAL APPLE & FENNEL SALAD
Julienne apples, bronze fennel and fennel (without fronds). Toss in a bowl with 1 tsp fresh lemon juice and 3 tsp olive oil. Add salt and pepper to taste. Lightly drain and reserve juice / liquid from salad.
FOR BROWN BUTTER VINAIGRETTE
After the fish is sauteed and excess oil is discarded, put pan back on medium-high heat. Add approximately 2 1/2 Tbs of butter to pan. Brown butter slightly, then remove pan from heat. Squeeze juice of 1 lemon into pan with butter (careful to remove lemon seeds). Put pan with butter and lemon mixture back over medium heat and emulsify butter and lemon / mix together. Add reserved juice of mixed apple, fennel, olive oil and lemon. Add salt and pepper to taste.
SERVING
Plate fish. Drape salad over fish; pour sauce around fish and salad.
131 North Clinton Street
Chicago
(312) 575-0306
www.chicagofrenchmarket.com
Bistro Campagne
4518 North Lincoln Avenue
Chicago
(773) 271-6100
www.bistrocampagne.com
TROUT WITH BROWN BUTTER VINAIGRETTE, SERVED WITH SEASONAL APPLE & FENNEL SALAD
Serves 2
Made with fresh fish and produce from the new Chicago French Market, 131 North Clinton Street
Ingredients:
2 trouts, de-boned (pin-boned)
2 Winesap apples, or other variety
1 head of bronze fennel
1 head of regular fennel
3 tsp olive oil
juice of 1 lemon, plus 1 tsp fresh lemon juice
2 1/2 Tbs butter
salt and pepper
arrowroot powder
Canola oil
FOR FISH
Season fish with salt and pepper. Dust lightly with air root powder. Pour a thin layer of canola oil into saute pan, and warm over medium-high heat until slightly smokey. Add both trout to pan, skin side face down. Saute for 2-3 minutes until skin is golden. Flip fish and saute for an additional one minute. Remove trout from pan, discard excess oil, plate fish.
FOR SEASONAL APPLE & FENNEL SALAD
Julienne apples, bronze fennel and fennel (without fronds). Toss in a bowl with 1 tsp fresh lemon juice and 3 tsp olive oil. Add salt and pepper to taste. Lightly drain and reserve juice / liquid from salad.
FOR BROWN BUTTER VINAIGRETTE
After the fish is sauteed and excess oil is discarded, put pan back on medium-high heat. Add approximately 2 1/2 Tbs of butter to pan. Brown butter slightly, then remove pan from heat. Squeeze juice of 1 lemon into pan with butter (careful to remove lemon seeds). Put pan with butter and lemon mixture back over medium heat and emulsify butter and lemon / mix together. Add reserved juice of mixed apple, fennel, olive oil and lemon. Add salt and pepper to taste.
SERVING
Plate fish. Drape salad over fish; pour sauce around fish and salad.
