(courtesy of Sandy’s Pub at Everline Resort & Spa in Olympic Valley. Serves 1)
1 trout, fileted and skinned
½ cup all-purpose flour
½ tablespoon onion powder
½ tablespoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1 tablespoon olive oil
Combine flour, onion powder, garlic powder, salt, pepper, and paprika. Dredge fish filet in flour mixture until evenly coated. Sauté filet in 1 tablespoon oil, turning once, until crispy on both sides. Top trout with beurre blanc sauce (recipe below) and serve.
For beurre blanc sauce
½ stick (4 tablespoons) butter, divided
1 clove garlic, minced
½ tablespoon shallots, minced
1 tablespoon white wine
1 teaspoon white wine vinegar
1 tablespoon thyme
In heavy-bottomed saucepan, melt 1 tablespoon butter over medium heat. Add garlic and shallots, then stir until soft and translucent, 1 to 2 minutes. Mix in dry white wine, white wine vinegar, and thyme, stirring occasionally to reduce until 3 tablespoons remain. Pour sauce through fine-mesh strainer and press down with spoon to extract liquid. Rinse saucepan and return strained sauce to pan. Reduce heat to low. Add remaining butter slowly, a little at a time. Continue adding until sauce is creamy. Add salt and pepper. Pour over trout and serve immediately.
