Ingredients
- 4 Tbsp. Butter
- Â Â Splash of dry white wine
- 2 x Trout filleted
- 1/4 c. Fish stock, Or possibly half clam
- Â Â Juice, half water
- Â Â Salt and fresh pepper
- 1/4 c. Macadamia nuts, sliced
- 3 Tbsp. Heavy cream
- Â Â Oil for deep frying
- 1/8 tsp Tomato sauce
- 2 Tbsp. Capers
Description
A Very Special Way A Doing Trout Fillets, Inspired By A Dish Created By Chef Seppi Renngli At The Four Seasons. In A Skillet Large Sufficient To Hold The Fillets Heat About 3 Tbsp.…
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