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Steelhead Trout is Pretty as a Picture

March 2, 2011
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Don't you love the contrast of flavors, textures, and colors?

Our steelhead trout entrée from Michael’s New York perfectly balances flavors and textures to give you the most satisfying dining experience imaginable. We start with the best ingredients: beautiful, fresh trout; farmers’ market cabbage; and the ancient, flavorful wheat called spelt. Then, we treat everything with the respect they deserve. The trout is pan-seared so its skin turns crunchy and golden brown while the flesh stays perfectly tender, moist, and flavorful. Executive chef Kyung Up Lim creates a beautiful collage of fresh vegetables and grains, then places the fish on top. To finish the dish, he prepares a Sauce Vierge (Virgin Sauce) from macerated tomatoes, basil,  lemon juice, then drizzles gorgeous, imported, cold-pressed, extra-virgin olive oil over the whole plate. The resulting dish is light and satisfying, with the freshest flavor.

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