Mon Ami Gabi in Bethesda presents
a classic French Bistro Cuisine.
7239 Woodmont Ave.
Bethesda, Md.
301-654-1234
Lindsey Gustin and Executive Chef Scott Krause
Trout Grenobloise
The Fish
Ingredients:
1) 1 oz. Vegetable Oil
2) 1 each 10 oz. boneless, headless Trout
3) 1 oz. all purpose Flour
4) Salt and Pepper
Preparation:
1) Pat fish with flour.
2) Saute skin side down for 1 minute and
cook for 3 more minutes in oven
meat side down
until golden brown.
3) Reserve.
Sauce
Ingredients:
1) l tbs. fine diced Onion
2) 2 tbs. Capers and Lemon segments
3) l 1/2 oz. ladle Butter
Preparation:
1) Put butter in skillet and heat until
brown.
2) Add caper/lemon segments mix and then
the diced onion.
3) Heat until it thickens.
Assembly
Ingredients:
1) The Trout
2) The Sauce
3) Mixed Salad Greens
4) String Beans
5) Cherry Tomatoes.
6) Vinaigrette Dressing
7) Chopped Parsley
8) Lemon Wedge
Preparation:
1) Put fish on plate and sauce on top
with chopped parsley and lemon wedge.
2) Add mixed salad greens with string
beans and cherry tomatoes. Use a vinaigrette
dressing for
a salad.
Roasted Salmon Tournedos
The Fish
Ingredients:
1) 1 each 8 oz. Salmon Tournedoes
2) Pinch Salt and Pepper
3) 1 tsp. all purpose Flour
4) 1 pinch ground Coriander
Preparation:
1) Mix coriander with flour and season
on one side only of the fish.
2) Cook in a hot skillet floured side
down to obtain a good crust.
3) Cok fish until done.
The Sauce and Leeks
Ingredients:
1) 2 tbs. cooked Leeks
2) 1 1/2 oz.
Bercy Butter
3) 2 oz. ladle Fish Stock
Preparation:
1) Use the same skillet to finish sauce.
2) Put leeks into pan with bercy butter
and fish stock.
Assembly
Ingredients:
1) The Trout
2) The Sauce and Leeks
3) Chopped Parsley
4) Lemon Wedge
5) Red Potatoes
Preparation:
1) Plate with salmon first. Put leek mashed
potatoes next to salmon.
Then put fried
leeks chopped parsey on top along with a lemon wedge.
2) Serve with cooked red potatoes
