Angry Trout

Serves 4

October 19, 2007

Ingredients:

4 each Colorado Trout
2 bunch Swiss chard cleaned and trimmed
1 each Yellow Onion, chopped
4 oz Smoked Bacon diced
6 oz White Wine
6 oz Chicken Stock
½ pound Butter
1 tbsp Toasted Pine Nuts
1 tbsp Golden Raisin
2 tbsp Croutons
1 tbsp Lemon Segments diced
1 tbsp Cauliflower diced
1 tbsp Capers
Salt and Pepper

Preparation:

For the Swiss chard: In a large sautée pan, render the fat from lardoons, add onion and sweat until the onions becomes translucent, about 7 minutes on medium heat. Deglaze the pan with white wine and chicken stock. Add Swiss chard and braise over low heat until the liquids are totally evaporated and the chards fully cooked. Set aside.

For the sauce: Melt the butter over medium heat and cook until butter turns brown and has a nutty aroma. Add pine nuts, raisin, croutons, lemons, cauliflower and caper. Cook for about 3 minutes in butter and set aside.

For the trout: Season the inside of trout with salt and pepper. Fold the tail through the trout's mouth and season the outside of the trout as well. Place in the oven at 400°F for approximately 8 minutes.

Plating: Place Swiss chard in center of the plate, put the trout leaning against the Swiss chard. Cover the trout with the brown butter sauce.