Lake Trout Meunière

Description:

Vaduz, Liechtenstein and Einsiedeln, Switzerland offer powerful examples of faith. This recipe is inspired by their fabulous local cuisine! 

Serves: 2 people

Cook Time: 30 minutes

INGREDIENTS:

2 Trout Filets, 6-8 ounces each

1 tsp Salt

1/2 tsp Black Pepper

1/4 cup of All Purpose Flour

2-3 Tbsp Olive Oil, divided

4 tsp Butter, divided 

1 Clove Garlic, minced

2 Tbsp Fresh Parsley, minced

1 Lemon zested with 1/2 Lemon juiced

1/4 cup of White Wine

2 Red Skin Potatoes, boiled and cut

How To Make:

1. Season fish with salt and pepper.
2. Dredge in flour.
3. In a non-stick pan, add 2 Tbsp of olive oil over medium heat.  Cook fish skin side down, about 2-3 minutes on each side.  Add more oil, if necessary.  Remove fish and set aside.
4. In the same pan, add 2 tsp of butter, garlic, parsley, zest of 1 lemon, the juice of 1/2 lemon, and 1/4 cup of white wine. Bring to a light boil and cook for about 1-2 minutes.
5. Turn off the heat and add another 2 tsp of butter. Whisk everything together until the sauce thickens.
6. Add the cooked potatoes to the pan and warm them with the sauce.
7. Plate by adding the sauce to the sides of the fish, not on the fish, to keep the skin crispy. Serve with potatoes and a few pieces of Bibb lettuce.