Recipes

Spanakopita:

• 1 trout, cleaned, deboned and cut each filet in half
• 2 tablespoons unsalted butter, cubed and kept cold
• 2 tablespoons canola oil
• 2 leeks, green tops removed, shaved as thin as possible
• 2 garlic cloves, minced
• 3 tablespoons olive oil
• 4 ribs celery, peeled and sliced thin on a bias
• 2 tablespoons white wine
• 4 ounces Greek feta cheese
• 4 ounces mascarpone cheese
• 1 teaspoon kosher salt
• 2 cups baby spinach

Buerre Blanc:

• 2 cups Greek white wine
• 2 tablespoons white wine vinegar
• 3 bay leaves
• 1 tablespoon peppercorns
• 8 ounces unsalted butter, cold and diced
• 2 tablespoons zahtar
• 3 shallots, shaved thin

Crispy Leeks:

• 2 leeks, green tops removed, shaved as thin as possible
• 1/4 cup corn starch
• Oil, for frying

• 4 ounces rainbow trout roe

Spanakopita:

1. Heat a large sauté pan and add 1 tablespoon olive oil over low heat. Sauté half of the leeks for 5 minutes, add the garlic and continue to sweat until all ingredients are soft.

2. Add the celery and continue to cook slowly for 2 minutes. Add the white wine and reduce until dry. Turn off heat, add the mascarpone and feta. Season with salt.

3. In a separate sauté pan, sauté the spinach in olive oil until just wilted and fold into other mixture, keep warm.

4. Heat a large skillet over medium heat. Add canola oil. Season the trout filets with salt.

5. Sear the filets, skin side down. Add the butter and spoon over the filets until the fish is just cooked through.

Beurre Blanc:

1. In a small pot, combine white wine, vinegar, bay leaves, shallots, peppercorns. Reduce until only 1 Tbsp. of liquid remains.

2. Gradually whisk in all butter, controlling the heat so the sauce doesn’t break. Season with salt and zahtar. Keep warm.

Crispy Leeks:

1. Toss leeks with cornstarch. Dust off excess.

2. Fry in a deep fryer at 275 degrees Fahrenheit until crispy, but no color.

Plate:

1. Layer the trout with the spanakopita filling, so that it is 3 filets high.

2. Pour a spoonful of beurre blanc over the fish and finish with the crispy leeks and trout roe.