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Sherry seared Red Meat Trout with Artichoke and Asparagus Crepes

  • 6 red meat trout fillets, cleaned
  • 2 ounces cream sherry
  • 1 pound cleaned spinach
  • 2 apples sliced
  • 1 ounce shallot sliced
  • 2 ounces roasted garlic
  • 1 TBSP canola oil
  • 1 TBSP butter for each fillet
  • 12 pre-made crepes or thin tortillas
  • 3 ounces roasted red pepper julienne
  • 2 ounces canned artichoke hearts, chopped
  • 4 ounces cream cheese
  • 24 spears asparagus
  • 1/2 tsp kosher salt
  • 1/2 cup red onion
  • 1 bunch cilantro, chopped
  • 1/2 TBSP roasted garlic
  • 1 ounce rice wine vinegar
  • 1/2 ounce granulated sugar
  • 1/2 cup canola oil
  • salt and pepper to taste

Place all ingredients except oil in a food processor or blender. Blend the ingredients until cilantro has dissolved into mixture. Slowly add the oil. Place the vinaigrette in refrigerator. Grill the asparagus spears and cool them. Mix together the cream cheese, red pepper, artichokes and salt. Lay the crepes out. Place two asparagus spears in each crepe and 2 tablespoons of filling. Roll up each crepe and place on a cookie sheet. In a non-stick ovenproof pan, place a small amount of oil. Lay trout, meat-side down, in pan and cook, flipping over when each side is brown. Place 1 tablespoon of sherry for each trout in the pan and cook for 1 minute. Place butter in the pan and put trout in a 400-degree oven for 4 minutes. When the trout goes in the oven, place the crepes in, too, and warm for the same amount of time. On a serving plate, ladle 1 ounce of the vinaigrette. Place 2 crepes in the middle, side by side with 1 inch in between. In a heated saute plan, add a small amount of canola oil. Then add the shallots, garlic, spinach and apples. Allow the spinach to sweat. Divide the mixture onto the crepes giving each the same portion. Top the dish with the browned trout and some shaved red onion for garnish. Serves six.

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