Pan-Seared Trout with Green Garlic and Crunchy Chanterelles
Pan-seared trout with green garlic and chanterelles by Joe Flamm. A simple yet elegant dish with buttery white wine sauce.
Ingredients
- 1/4 cup dry white wine
- 1 thyme sprig
- 1 fresh bay leaf
- 1/2 teaspoon whole black peppercorns
- 1/4 cup heavy cream
- 1/2 cup (4 ounces) unsalted butter, cubed
- Kosher salt
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