Sesame trout meunière with dried apricots from Food & Wine Magazine, April 2015: The Wine Issue (page 107)

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Notes about this recipe

  • hillsboroks on April 22, 2018

    Amazing flavor and comes together fast. My husband was in heaven when I tried this on a couple of fresh lake trout he caught. It is incredible how just cooking the shallots and garlic in the butter until it is all golden brown brings out such fabulous flavor. Then when you add the apricots, apricot jam, lemon juice and sesame it just all becomes a fantastic sauce for the fish. I just rolled the whole cleaned fish in the toasted sesame seeds and browned them in a non-stick skillet in canola oil. Make the sauce first and let it simmer and stay warm while you cook the fish.

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