Leslie Bartosh, CEC, AAC, FMP

  Riverence Rainbow Trout; lemon beurre blanc with capers and roasted red bell pepper; farro with roasted pine nuts and sauteed asparagus. Sometimes, going old school is good thing.   This dish was very satisfying. Thank you Riverence for the great fish to work with.   #LifeLongLearning #LifeLongTeaching #FamilyFood #Riverence #RainbowTrout   As always, your questions or comments are welcome. Until next time, Bon Appetit Y'all. Leslie Bartosh

  Pecan Encrusted Riverence USA Rainbow Trout on Crawfish Risotto with Asparagus. I had been thinking for a while about risotto.   Caused in part, I am sure, by some frozen crawfish stock I had in my freezer.   I had made the stock, using leftover crawfish bodies, for another dish.   Not one to waste stock, I froze the remainder.   As I was thinking about the risotto, Riverence USA was kind enough to send me some of their wonderful Rainbow Trout.   The idea of serving the Rainbow Trout on the Risotto was hatched. At first, I thought about seasoning the Rainbow Trout with a Thai spice seasoning mixture and bronzing it.   After all, the crawfish stock had some spice to it.   But, then I started thinking about terroir and crawfish and Louisiana and ………..The infamous light bulb lit up and this dish was born.   The whole dish was fairly easy to produce.   I preheated the oven. I thawed/heated the stock on the stove top. While this was happening, I blanched the asparagus in