Three Chimneys Inn
Bed and Breakfast and Restaurants

Durham, New Hampshire

Specialty Recipe

Grilled Rainbow Trout in Grape Leaves

Layne Thomas, Executive Chef

Ingredients:

Four 5-ounce rainbow trout fillets with pinbones removed

4 teaspoons capers, crushed and minced

4 teaspoons whipped unsalted butter

8 sprigs fresh dill

Salt and pepper to taste

4 freshly steamed grape leaves

Yellow Tomato Coulis with Papaya Sauce:

2 medium roasted yellow tomatoes

1 teaspoon roasted garlic

1/2 peeled and seeded ripe papaya, very ripe

3 Tablespoons olive oil

Bring the unsalted butter to room temperature, then mix the capers, salt, and pepper in with fork. Apply evenly but not liberally to the top of each trout fillet. Add two sprigs of dill to the top of each of the buttered fillets. Wrap each fillet tightly with the wine-poached grape leaves then refrigerate for approximately 1/2 hour.

Pan roast tomatoes in a light amount of olive oil until lightly browned, then remove skin and seeds. Repeat the process with garlic. Puree the sauce ingredients together in a blender and refrigerate. On a pre-heated grill, mark off the trout fillets approximately 4 minutes on each side or until meat is tender and flaky. Present flattened with grape leaves butterflied open and naped with the sauce.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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