Seared Nebraska Trout with eggplant puree, peperonata and dill – Recipes for Club + Resort Chef
Seared Nebraska Trout with eggplant puree, peperonata and dill Recipe courtesy of Aleksiy Shalev, Executive Chef, Omaha (Neb.) Country Club.
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Ingredients
- trout fillets
- oil
- salt
- ground pepper
- butter
- eggplant
- blended oil
- pepper
- sherry vinegar
- honey
- red bell peppers
- salt packed capers
- shallot
- white anchovy fillet
- red wine vinegar
- olive oil
- lemon juice
- lemon zest
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