Trout with Cider Butter

Directions

In a large stainless or cast iron saute pan, bring the cider to a boil over med. high heat. Boil for 6-8 minutes, or until reduced to about 3 tablespoons. Pour into a bowl and set aside.

In the same saute pan, melt 2 tbsp of the butter over med. heat.

Drizzle small amount of oil and season the terout on both sides with WildCheff Lemon Pepepr. Cook the trout until lightly browned on the outside and opaque throughout, about 2 minutes on each side (do not overcook) carefully remove from the pan and and keep warm on a plate loosely covered with foil.

Add the remaining 4 tbsp. butter to the skillet. Brown the butter over medium heat, being careful not to burn. Stir in the reduced cider, half of the julienned apple, the WildCheff Sagebrush Blend, and lemon juice. Simmer until the apple is tender and the sauce is slightly thickened, about 1 minute. Taste and adjust the seasoning.

To serve, place the trout in a serving dish and spoon the sauce over them. Garnish with the remaining apple. Serve over celery root puree or mashed sweet potatoes and a simple salad.