Pan Roasted Trout With Vodka Crab and Tomato Reduction
Photo: Ian Low
Preparation
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To prepare the vodka tomato sauce, in a pan, heat lots of shallots and garlic in a both olive oil and butter. Let it saute for a min or 2.
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Next add in about a cup worth of chicken stock. Add in the softened tomatoes as well and let them cook in the entire mixture and be sure to crush the tomatoes. Add some pepper for seasoning.
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In another skillet, pan roast the trout until about two thirds cooked before flipping the fish. Base it in butter for a few mins and take the pan off the heat and let it rest for 5 mins. Once properly rested, place the trout in the bath of vodka tomato sauce and garnish with some chopped coriander for color.
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Yield:
1 servings
Added:
Monday, September 13, 2010 - 10:54pm