Seafood » Seared Trout w/ Bacon-Sherry Beurre Blanc
Keith Pooler of Bergamot restaurant prepares a richer variation of a classic beurre blanc sauce. Bacon lends smokiness and saltiness, while an aged sherry substitutes for the sauce's traditional white wine. Keith spoons the bacon-sherry beurre blanc atop perfectly-seared trout, and serves it with sautéed asparagus, garlic scapes and shiitake mushrooms.
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