Napa on Providence’s stuffed trout is full of — and covered with — goodness. This is one for the tired and hungry fisherman.
Trout stuffing
INGREDIENTS
2 ounces Crab
1 Tsp Mayo
1/8 tsp Lemon and lime zest
1 Tsp Bread Crumbs
Salt and pepper to taste
METHOD
Mix together in a bowl, set aside.
Saffron Vin Blanc
INGREDIENTS
1 cup White Wine
1 cup Heavy Cream
1/8 Tsp Saffron
Salt and pepper to taste
METHOD
Bring wine, saffron to a boil and cook until reduced by half. Add the cream, reduce by half. Season to taste.
The Trout
INGREDIENTS
1 8 ounce trout filet butterflied
2 ounces crab stuffing
1.5 Tbsp. oil
5 ounces baby spinach
1 ounce roasted red peppers
2 ounces saffron vin blanc
Salt and pepper to taste
ASSEMBLY
Lay the trout skin side down and lightly season the fish. Place the crab stuffing into the center of the fish and fold together. Heat a sauté pan with one Tbsp. of vegetable oil. Carefully place the trout into the hot pan and sauté for one minute on each side. Place the trout into a 350 degree oven and cook for six minutes or until fish is cooked through. In a separate sauté pan, cook spinach and red peppers in 1/2 ounce of oil until the spinach is wilted. Season to taste.
