how2heroes » Seared Trout w/ Bacon-Sherry Beurre Blanc

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Ingredients

For Beurre Blanc Sauce

enough canola oil to coat pan
2 strips thick-cut bacon, cubed
1 shallot, thinly-sliced
2 tbsp aged sherry vinegar
2-3 tbsp veal stock (or beef stock)
2 sprigs thyme
1-2 sticks butter, cut into tbsp-sized pieces, room temperature
pinch of salt (optional)

For Trout

2 rainbow trout fillets
salt & pepper for seasoning
canola oil to coat pan

For Vegetables

1 tbsp canola oil
3-4 asparagus spears, ends trimmed & blanched*
3-4 shiitake mushrooms, blanched*
3-4 garlic scapes, blanched*
salt & pepper for seasoning

How-to

Make Sauce

Coat pan with canola oil over medium-high heat
Add bacon and cook until browned, 2-3 minutes
Add shallots and sherry vinegar, reduce by ½ which should take about 1 minute
Add veal stock and thyme, reduce by ½, about 1 minute
Whisk in butter slowly, over low heat, 1 tbsp at a time. Keep an eye on the heat - too high will cause the sauce to break
Remove from heat and strain. Taste and add salt if necessary
Keep warm until use (but not over direct heat, or the sauce will break). It will hold for about 30-45 minutes

Cook Fish

Season fish with salt and pepper. Heat cast iron pan over medium-high heat, and add just enough canola oil to lightly coat the bottom of the pan
Place fish in pan skin-side down. The ends of the fish will start to curl, but resist the temptation of pressing it flat with a fish spatula. Allow it about 15 seconds in the pan before pushing it down firmly
Cook 4-5 minutes without flipping. Fish should look almost cooked through. Meanwhile, start vegetables

Sauté Vegetables

*To blanch vegetables, set a pot of salted water to a boil. Have a bowl of ice water ready. Boil asparagus 2 minutes, garlic scapes and shiitake mushrooms 1 minute. Remove to ice bath to “shock” and chill. Remove and set aside for sautéing
Coat pan with canola oil over medium-high heat. Add vegetables and sauté 2 minutes. If vegetables start to color, reduce heat

Finish Fish & Serve

Flip, and “kiss” the topside of the fish for 5 seconds
Remove to paper towel-lined plate
Place vegetables on plate, top with fish and add beurre blanc sauce

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Keith Pooler

A native of Gloucester, Keith Pooler has always had a great appreciation for the bounty of both the land and the sea. Graduating top of his class at the Culinary Institute of America, Pooler has foraged the region's woodlands for mushrooms, berries and herbs with Chef Daniel Bruce while working at The Boston Harbor Hotel. He sharpened his eye and technique under the expert guidance of Rick Laakonen during his time at The River Café in New York and then went on to Lespinasse to work under Chef Gray Kunz. He was instrumental in the launch and first two years of operation for Ilo at the Bryant Park Hotel in New York. In 2002, Pooler returned to Boston, taking on the role of Executive Sous Chef at Harvest, in Cambridge. When planning for their next endeavor, Excelsior, Managing General Partner Ken Himmel called upon Pooler to work alongside Lydia Shire. Pooler then crossed the Charles back to Cambridge to assume the role of Executive Chef at Harvest in late summer of 2004. In 2007, with plans to open his own place. He left taking a position at Lydia Shire's newly opened Scampo. In 2010, Pooler opened Bergamot in Somerville, MA, where he serves an ingredient-driven, progressive American menu in a warm neighborhood setting.