Chef Rob Bognar
Fresh asparagus spears
or just picked green beans
fingerling potatoes
olive oil
salt and pepper
Boned trout, head off
Wondra brand flour
, salt and pepper
Canola or grapeseed oil
.
Lemon juice
Chicken Stock
Butter
Capers
Shallots, chopped finely
fresh parsley, chopped finely
Method Preheat ove to 500 degrees. Par-cook asparagus by blanching spears in boiling water. Drain and place asparagus in an ice bath. Par-cook potatoes by cooking them in boiling water until just tender. Drain in colander and run cold water over potatoes until cool.
Take par-cooked asparagus spears (cut int thirds) and potatoes and dress with oil, salt and pepper. Roast in oven as you prepare trout, stirring occasionally.
Put Wondra flour on a plate, then dip the skin side of the trout in the flour. Heat a skillet on stove with canola oil until pan is hot and just starting to smoke. Place trout skin side down on skillet. Sear trout until edges begin to turn white.
Bake trout until it is 90-95% cooked through. Remove from oven and transfer fish to serving plate. Into the hot skillet, add lemon juice. As it evaporates, add butter, as needed to correct. Add salt and pepper to tast and pour sauce over vegetables and fish.
