The Fedora
Chef Brad Case is the Executive Chef at The Fedora. Chef Brad is fun-loving, easy going and has a taste for great quality. Why did Chef Brad chose to offer us trout? Because that’s what we were asking for. And boy, did he deliver!
Trout
» Flour to dredge
» 4 eggs
» Kosher salt to taste
» cayenne pepper to taste
» 1/4 cup Sliced Almonds
» 4 oz clarified Butter
» 4 ea Rainbow Trout
Heat oil in skillet. Season trout with salt and pepper. Dip into flour then egg. Then press trout in almonds to coat. Place in pan fillet side down. Cook 3 to 4 mins. or until almonds are browned. Turn over and cook 3-4 more mins. Place trout on a paper towel to absorb any oil.
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Sauce
» sake butter
» 4 oz sake
» 2 oz champagne vinegar
» 1 ea shallot chopped fine
» 1 tbsp chopped Italian Parsley
» 4 oz whole unsalted butter, cold chopped into small cubes
Bring sake to boil. Add vinegar, shallots and parsley. Heat. Take off burner and slowly add butter, whisking constantly to thicken sauce. Top trout.
As Featured In: Summer/Fall 2014
