Pan Seared West Virginia Mountain Trout with Country Style Risotto: Eyewitness News Recipe

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Pan Seared West Virginia Mountain Trout with Country Style Risotto
From Chef Jon Reecher at Tamarack

You saw it Monday, September 18, 2000 during Eyewitness News at Noon.

Ingredients for the trout

2 Fresh Trout Fillets

2 Tablespoons Vegetable Oil

3 Tablespoons Butter (for the sauce)

1 Lemon

Fresh Chives for Garnish

Salt and Pepper to Taste

Ingredients for the Risotto

2 Tablespoons Vegetable Oil

1 Cup Arborio Rice

1/4 Cup Small Diced Onion

1/2 Cup White Wine

2 Cups Chicken Stock or a Low Sodium Chicken Broth

1/4 Cup Parmesan Cheese

4 Tablespoons Butter

Salt and Pepper to Taste

1/4 Diced Tomatoes

1/4 Cup Diced Country Ham

Ingredients for the Asparagus

8 Pieces of Asparagus

4 Tablespoons Butter

Instructions

Sorry, but this is all Jon gave us! You can call him toll free at 1-888-262-7225.

Makes 2 servings.

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