YORK, Pa. — Olivia's latest creation is a breath of fresh air in the dead of winter.
Fresh Baked Rainbow Trout served with shrimp and topped with a savory Burre Blanc Sauce will take you down memory lane to fishing in warm weather. The dish can be served with rice pilaf and your choice of soup or salad to add some winter heartiness to the meal.
Baked Trout
Ingredients
2, 8-ounce filets of rainbow trout
1 cup, thinly sliced onion
1 teaspoon, fresh thyme
1/2 cup, thinly sliced carrot
1 cup, white wine
4 tablespoons, extra virgin olive oil
2 teaspoons, steak seasoning
1 teaspoon, Old Bay
4 lemon slices
2 tablespoons, garlic butter
Directions
Layer a cast iron pan with the onions and carrots, then white wine and fresh thyme. Place the trout on top, skin side down. Season the fish with Olivia’s steak seasoning, Old Bay, garlic butter, extra virgin olive oil and two lemon slices. Bake everything in an oven preheated to 375 degrees Fahrenheit until the fish is firm to the touch.
Shrimp Burre Blanc Sauce
Ingredients
8 jumbo shrimp
2 tablespoons, garlic butter
3 tablespoons, shallots, diced
1/2 lemon, juiced
3 ounces, white wine
4 ounces, unsalted butter, sliced
2 ounces, flour
1 tablespoon, parsley, chopped
Directions
On medium heat, sauté the shrimp along with the garlic butter and shallots for approximately three minutes. Deglaze the pan with white wine. Add the lemon juice. Lightly press the butter into the flour. Add one piece at a time, whisking constantly. Turn off the heat, then add chopped parsley to the dish.
French Onion Soup
Ingredients
6 large onions, chopped
4 ounces, garlic butter
1 tablespoon, black pepper
1 tablespoon, fresh rosemary, chopped
1/2 gallon, beef stock
2 bay leaves
8 ounces, slurry (4 ounces, cornstarch to 4 ounces, water)
Directions
In a soup pot on medium-high heat, sweat the onions with the garlic butter. Add beef stock, pepper, bay leaves and rosemary. Bring the mixture to a boil. Add the slurry. Bring the pot to a boil again. Ladle the soup into crock dishes. Top it with croutons, mozzarella and Asiago. Bake it in the oven at 400 degrees Fahrenheit until the cheese turns a perfect golden brown.