We are on our annual vacation to Park City to visit old friends and neighbors while getting a little skiing in. It brings back a lot of memories from the six years we lived here after moving out of New York City. Some of those memories include the great meals we enjoyed at our favorite local restaurants.
So this week I’ll try to bring you recipes from some of these restaurants as well as some new restaurants in town. The recipes come from local publications used for marketing the restaurants. I’ll also tell you about any meals we have while here but I’m not sure how often that will be since most nights we will be eating at friend’s homes.
Last night we enjoyed a delicious lasagna from our dear friend Alice, the person most responsible for us ending up in Park City in the first place. Thanks Alice.
Mustang Restaurant’s Utah Red Trout
This recipe is from a new restaurant in Park City called Mustang Restaurant (at least new to me) and was created by Bill Hufferd. It is served with a simple lemon butter sauce with capers and rosemary. Chef Hufferd says, “Because of the trout’s tender, flaky texture, pan sear the filets to keep them intact.”
Bill Hufferd’s Mustang Restaurant is at 890 Main Street, Park City, Utah.
Trout with Lemon Butter Sauce
Four 8 to 10 ounce Utah red trout filets (and you can substitute whole trout you find in the supermarket.)
Olive oil to saute the trout
Salt and Pepper
1 tablespoon minced shallots
1 stick unsalted butter
Juice of two lemons
1 tablespoon capers
2 tablespoons fine diced fresh Roma tomatoes
2 tablespoons fresh chives, chopped
2 tablespoons toasted pine nuts
How To Prepare At Home
Start by heating a large saute pan over medium-high heat and add the olive oil. Season the trout with salt and pepper and when the oil is hot, add the filets skin side down and cook for four minutes.
Flip the filets over and cook for another three to four minutes and then remove them from the pan to a plate and keep warm. Add two tablespoons of butter to the pan and saute the shallots.
Add the lemon juice and bring to a boil. Reduce the sauce until it is thick enough to coat a spoon. Reduce the heat to low and add the rest of the butter gradually in small pieces, whisking after each addition. Taste and adjust the seasoning with salt and pepper.
Plate the trout and spoon the sauce over the trout and garnish the plate with capers, diced tomatoes, chives and toasted pine nuts. Serve with potatoes or rice and your favorite vegetable.
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