Thursday, March 20, 2008

~fingers crossed again~

crab stuffed trout with gala apple n' belgian endive slaw, sorrel and pommery creme fraiche
*2 trout boneless
*12 oz. crab mix - see recipe
*2 oz.pommery mustard creme fraiche-see recipe
*1/2 lemon fresh squeezed
*2 oz. apple, belgian endive and sorrel salad-see recipe
*salt and pepper - tt
*1 tablespoon grapeseed oil

1-season trout with salt and pepper, then stuff 6oz. of crab mix inside trout
2-heat oil in saute pan and sear trout on both sides, finish cooking in oven(350 degrees) 8minutes or till warm and cooked thru
3-place 1 oz of pommery creme fraiche in center of plate
4-place crab stuffed trout on top of creme fraiche
5-in seperate bowl place 2 oz of salad mixture and season with salt, pepper and lemon juice.
6-toss ingredients of salad and place over top of trout in center of plate.
7-serve and enjoy

crab mix recipe
-2# lump crab
-1/4c red onion small diced
-1/4c peppers(red, green and yellow)small diced
-juice of 1/2 lime
-1/3c mayo
-1 egg
-1 1/2 Tbsp seafood magic
- tt-salt and pepper
-1 1/2tsp dijon mustard
-1 Tbsp chives minced
-1 tsp garlic powder
-1/3c panko
-1 tsp parsley minced
*mix all ingredients except crab together, then fold in crab meat.
*chill and reserve for service.

pommery mustard creme fraiche
-1/3c creme fraiche
-1 Tbsp pommery mustard
-salt and pepper-tt
*mix indgredients, chill and reserve for service

apple, belgian endice and sorrel salad
-1 gala apple-matchstick julienne
-1 belgian endive julienne(core removed)
-sorrel micro
*cut as close to service as possible

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