Over 20 restaurants are teaming up for the 4th Annual Chagrin Valley Restaurant Week coming up on February 1st and you are NOT going to want to miss out on this!!! Today we have Molly Gebler, Executive Director at Chagrin Valley Chamber of Commerce and Chef Kevin Foley from Hyde Park Restaurant Group.
Ingredients:
•8 oz. Idaho Trout
•¼ tsp Salt and Pepper
•All Purpose Flour, to dust
•1 oz. Blended Oil
•2 Tbs. Shaved Almonds
•1.5 oz. Unsalted Butter
•½ tsp. Fresh Lemon Juice
Procedure:
•Season trout with salt & pepper, dust with flour, shaking off any excess
•In a skillet with oil, sear trout until golden brown
•Flip the fish and add almonds and whole butter, cook until butter is amber brown and nuts are golden brown; should take about two minutes
•Finish with lemon juice
EVENT INFO:
4th Annual Chagrin Valley Restaurant Week
February 1st – February 13th
Lunch & Dinner Options Offered at Over 20 Restaurants!
ChagrinValleyRestaurantWeek.com