Fit for a King
 
"This dish, while [it] may sound complicated, is easy to prepare and great for a quick dinner at home or fancy enough for company," insists Willow co-founder Tracy O'Grady, who discovered a passion for seafood during her tenure at Kinkead's. Building on the "silky texture" of trout, O'Grady says the crabmeat "adds a luxurious element to this straightforward dish"—a bonus she's sure you'll appreciate.

Photography by Anastasia Chernyavsky

Trout Imperial
Tracy O'Grady
Executive chef/co-owner, Willow restaurant

INGREDIENTS
2 whole trout, filet and pin boned, cut in half
1 pound jumbo lump crabmeat, picked of shells
3 tablespoons butter melted
1 lemon
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 bunch chives, finely chopped
4 sprigs thyme, picked from the stalks and roughly chopped
4 dashes Tabasco sauce
8 dashes Worcestershire
1 1/2 pounds thin green beans, blanched in salted water till tender
Salt and pepper to taste

PREPARATION
Take a 9x11 inch, non-stick cookie sheet and place it about six inches from broiler.

Preheat broiler to 500°F.

Rinse and dry the trout filets. In a bowl combine picked crab, thyme, mayonnaise, Dijon mustard, Tabasco sauce, Worcestershire sauce, the zest and juice from half a lemon and a few pinches of salt.

Stir gently until all the ingredients are combined.

Lightly salt and pepper the trout filets.

Divide the mixture into four equal portions.

Spoon the portions onto the trout filet, evenly, so that all the fish is covered in an even layer.

Carefully remove the hot cookie sheet from the oven and lightly grease it with a bit of butter.

Using a metal spatula, place the trout evenly in the middle of the tray.

Return the tray to the oven and broil until golden brown, about 10 -15 minutes.

Combine the melted butter, chives and remaining juice and zest from the lemon.

Microwave 20 seconds to get it hot.

Serve the trout with the green beans, spooning a bit of the melted butter mixture over the fish and green beans.

(May 2007)