2 trout, boneless & butterflied
1 egg
1 cup milk
1 cup flour with salt and pepper added to taste
1 tablespoon butter + ½ tablespoon butter
2 tablespoons butter
4 shallots, roasted
½ cup potatoes, diced and roasted until crisp
½ cup giant Tuscan white beans, cooked, warm
½ large artichoke heart, cut into small pieces
½ cup fresh baby Arugula leaves
lemon wedges for garnish
salt and pepper to taste
olive oil
To roast shallots and potatoes, first coat with olive oil and salt and pepper. Place shallots and potatoes in a pie pan under the broiler for six minutes. Remove, toss and place back under the broiler for an additional six minutes or until golden brown.
Follow package to cook white beans. Set aside but keep warm.
Steam a large artichoke for 20 minutes, remove leaves and scrape fibers off of artichoke heart. Cut heart into small pieces.
To cook trout, combine milk and egg and dip trout in egg wash. Dredge trout in flour to coat. In a sauté pan over medium heat, melt butter and sauté trout 90 seconds per side.
Remove trout from pan, wipe out sauté pan and add an additional ½ tablespoon of butter. Add white beans, shallots, potatoes and artichokes and stir for 30 seconds until combined.
Place cooked trout on warmed plates; top with potato mixture and arugula leaves. Garnish with lemon wedges.
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