Clear Spring’s Pan Seared Rainbow Trout

Heat sautee pan on medium heat with ½ oz olive oil. Coat ½ Rainbow trout (4oz) with Panko Bread
Crumbs. Place trout inside of pre-heated pan and cook about 2 minutes on each side (bread crumbs
should become lightly browned). To double check that the Trout is done, slightly push aside the fish and
it should flake apart. If it is still raw, just cook a little more.

Raspberry Chutney (Serves 4)

Make Raspberry Reduction (1 cup frozen Raspberries, 1 cup water, 1 oz sugar, 1 tsp cornstarch)
Put all ingredients together and simmer till reduced by ¼.

In Sautee Pan with tsp of Olive oil, start sautéing on medium heat 1 tsp. ea small diced Bermuda
onions and Red peppers, ¼ tsp jalapenos or about a minute. Add the Raspberry Reduction with tsp
coarse chopped mint. Pull off heat and add in 20 raspberries. May need a bit of sugar to taste.

Top Already cooked Rainbow Trout with the chutney.

Asparagus Slaw (Serves 4)

Julienne ½ lb. Asparagus (use top 4 inches only)

Julienne or shred 4 oz carrot

Fine dice 1 oz bacon

½ oz red wine vinegar

¼ tsp sugar

Pinch Black Pepper

Cook bacon till almost crispy in a Sautee pan, add asparagus and carrot and mix for a couple
seconds. As soon as mix is hot (about 20-30 seconds) add ½ oz red wine vinegar and then pull off
heat. Add ¼ tsp sugar and pinch of pepper!