Chef Nick Oltarsh of Lobby at Twelve – Atlanta, GA
Yield: 4 portions
1 pound Brussels sprouts
Salted water, for boiling
1/2 pound plus 4 Tablespoons unsalted butter, cubed
1 teaspoon garlic, minced
Salt and pepper
3 10-ounce rainbow trout filets, deboned and butterflied
Wondra flour, for dusting the fish
Blended oil, for sauteing
4 teaspoons non-pareil capers, drained of their brine
2 small lemons, segmented and squeezed of their juice
To Assemble and Serve:
4 teaspoons shaved almonds, toasted
1 Tablespoon parsley, chiffonade
Remove the outer leaves of the Brussel sprouts and discard. Cut the Brussel sprouts into 1/8-inch slivers, discarding the cores. Blanche the brussel sprouts in a large pot of boiling salted water for 2-3 minutes or until tender, then shock them in ice water. Drain well. Heat 4 tablespoons of the butter in a small saute pan, add the garlic and cook until golden brown. Add the Brussel sprouts and warm them through. Season with salt and pepper and reserve, keeping warm.
Cut each rainbow trout into 4 pieces, discarding the tail end. Season the trout with salt and pepper, then dredge the in Wondra flour, shaking off excess flour. Over medium-high heat, sear the trout in the blended oil on each side until lightly golden brown.
Over high heat, whisk the remaining butter until it is golden, then add the capers, lemon segments and lemon juice. Season with salt and pepper
To Assemble and Serve:
On each plate layer three pieces of trout with three layers of Brussel sprouts and top with the toasted almonds. Spoon the brown butter, caper sauce over the fish and garnish with parsley.