Pan-Fried Trout with Sesame, Lemon, Shallots, Enoki and Leek Flowers
Fresh Idaho trout fillets are seasoned with sea salt and freshly-ground black pepper, then seared over high heat in sweet butter and sesame oil until crisp around the edges. The pan is then de-glazed with white wine and reduced with shallots, fresh lemon and chopped parsley. Enoki mushrooms are sautéed with leek flowers, dried citrus peel, garlic, coriander and sesame seeds..
Pan-Fried Trout with Sesame, Lemon, Shallots, Enoki and Leek Flowers
