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2 WHOLE RAINBOW TROUT (HEAD OFF AND CLEANED)

PECAN CRUST

PECAN CANDY BUTTER

ROASTED GARLIC MASHED POTATOES

WHITE TRUFFLE OIL

PECAN CRUST

1 cup of breading of choice

1 oz of pecans

Directions- Take one cup of white bread and chop to a crumb consistency. Toast in the oven at 350 degrees for 10 minutes on low fan, checking often. Repeat process with pecans and mix together.

PECAN BUTTER

.25 lb butter (unsalted)

.3 oz of pecans

Pinch of kosher salt

Tablespoon of brown sugar

Directions- Allow butter to become room temperature, chop the pecans trying to quarter them.

Mix all ingredients and reserve to the side.

ROASTED GARLIC

Whole Garlic

Olive oil

Pinch kosher salt

Directions- I always cook ahead here, notice I don't have portions on this recipe. Place Garlic in a pan, top with oil, sprinkle a pinch of kosher salt and cook at low heat until garlic has turned golden brown. It is a poach more than a roast.

ROASTED GARLIC CREAM

2 cups cream

1 oz roasted garlic

Directions- Place ingredients in pot and let poach for 15 minutes

MASHED POTATOES

Roasted garlic cream as needed

2 Large Idaho potatoes

2 Tablespoons sour cream

Pinch Kosher salt

Pinch of pan toasted and mortar-ed Black peppercorn

Tablespoon White truffle oil

.25 oz Unsalted butter

Directions- Cook potatoes in lightly salted water until tender, put in a mixing bowl; add ingredients and whip them bringing air to them, set aside until ready to plate.

Serves 2

Presented by: Chef Adam Palmeno, The Vista Grill, Park Vista Hotel in Gatlinburg

Date: 10/17/2013

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