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Chef Dwight Evans
Dwight's Easter Dish
Chef Dwight Evans
Pan Seared Rainbow Trout with Baby Bok Choy
and Red Miso Chipotle Essence

Rainbow Trout (whole) 1 ea
Bok Choy (1/4”Dice) 3 ea
Red Miso Paste 3oz
Chipotle 3oz
White Wine (Chablis) 1cup
Shallot (slice) 2 ea
Garlic (minced) 1oz
Salt & Pepper (White) To Taste
Olive Oil Extra Virgin 2oz
Butter 1oz
Water 1cup

Method of preparation
Filet the trout then set aside. In a small stock pot add the trimmings, shallots, water and ¾ cup of wine. Bring to a simmer, let simmer for15 min. Strain then add the Miso and 2 oz of the Chipotle sauce. Simmer for 5 more min. Season to taste. Add 1oz of olive oil to a pan over med heat then add the butter. Pat the fish dry then season. When the butter starts to foam add the fish skin side down and sauté until golden brown about 3 min. turn and repeat. Remove fish and set aside. Add remaining oil to a pan, sauté the garlic then add the Bok Choy. Saute for 2min. Then deglaze with remaining wine and season with salt and pepper. Make a border with remaining Chipotle sauce, using a ring mold add the Bok Choy to the center of the plate. Be sure to press down, spoon the broth around the mold then remove, place the fish on top skin side up. Squeeze with fresh lemon and serve.