We’re starting the week off with a bit of wonderful news. GW Fins reopens their curbside pickup operation tomorrow after a sad few weeks since their temporary closure. They’ve been busy ensuring we wouldn’t forget them (who could??) by opening up their kitchen to us however they could, from sharing how to get fresh fish direct from their suppliers like Craig Borges, to selling pints of their Salty Malty Ice Cream at The Fresh Market Uptown. They’ve also shared with us this recipe for Speckled Trout Meuniere for you to spread your fins and swim on your own.
Tonight is the last night you’ll need to try to recreate their magic on your own, so give it a try then pick up from the pros tomorrow. This dish won’t be on their three-course to-go menu, but they will be offering other classics like the Scalibut, in addition to several grab and go options. They will also be selling their dishes piecemeal by offering fresh fish fillets, sauces and glazes by the cup, and their biscuit mix once again. View the full menu here.
From GW Fins:
From our kitchen to yours, we're sharing some of our signature recipes right here! Enjoy this simple recipe for Speckled Trout Meunière straight out of the pages of our cookbook, The Deep End Of Flavor. It's the perfect dish to highlight the wonderful flavors of fresh, local fish.
SPECKLED SEA TROUT MEUNIÈRE
(Serves 2 as a main dish)
2 (5- to 6-ounce) speckled trout fillets or other fillets from a smallish fish (Alternatives are catfish, drum, or sole)
Kosher salt and freshly ground black pepper
1⁄2 cup all-purpose flour
1 tablespoon olive or canola oil
3 tablespoons salted butter, plus more if needed, divided
1⁄2 lemon, juiced
1 tablespoon chopped fresh parsley
Lightly season the fish fillets with salt and pepper and dust with the flour. Set a large sauté pan on medium heat.
When hot, add the oil then 1 tablespoon butter. If the butter is browning too quickly, remove the pan from the burner and wait a few seconds before adding the fish. (If it burns, dump it out, wipe out the pan, and start over.) Place the seasoned fillets skin side up (the flat side, if skinned) in the hot pan and cook undisturbed, for 3 to 4 minutes. With a spatula, lift a fillet to check for color. When they are golden brown, tilt the pan toward you so the oil drains to the bottom and turn the fillets away from you so you don’t splash oil onto yourself. Gently flip with spatula and cook, skin side down, for 2 or 3 minutes longer.
Remove the fillets to a heated plate. Reduce heat to medium and add the rest of the butter. Using a fork or whisk, scrape the crusted bits off the bottom of the pan while the butter is browning. (If the melted butter has blackened bits, dump it out, quickly wipe out the pan, and add fresh butter.) When the butter is medium brown (just past the color of light brown sugar), add the lemon juice and parsley, and other additions if desired.
Immediately pour over the fish fillets and serve.
OPTIONS TO ADD TO THE BROWNED BUTTER/LEMON JUICE MIXTURE 1⁄4 to 1⁄2 cup sliced almonds for classic Trout Amandine.
