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A Restaurant Guy

“I’ve told so many people that [Restaurant Guys Radio] is basically Car Talk for Food, and I mean that in the most positive way. I don’t know how often you guys listen to Car Talk but that’s quite a compliment.” >> Listen: hi | lo

--Charlie Trotter

The Guys' Restaurants:
Stage Left
Catherine Lombardi
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Recipes

Trout with Morels & Spring Herbs

Trout goes particularly well with bolder herbs, being a farm raised fish; trout tends to be relatively mild in flavor. Herbs really permeate the flesh and really bring it to life. Remember most of the time trout are sold whole, so look for nice clear eyes, firm flesh, and glossy skin.

Nothing brings in spring quite like morels, found in the Pacific Northwest; these mushrooms are only available for about 4 weeks in the spring. Mother Nature has provided both the professional chef & the home enthusiast with a product that only requires heat, salt and pepper. Morels are a delicate mushroom and before they will be cooked they must be washed.

This recipe will yield 4 servings

    For the trout:

  1. Heat 2 sauté pans over med heat; add 3T of oil to each pan.
  2. Season the trout with salt & pepper, and place 1 sprig of both the thyme & tarragon in the cavity of each fish.
  3. Add 2 trout to each sauté pan skin side down, cook till the underside begins to brown about 2 minutes
  4. Flip, continuing to cook for another minute, then remove from heat source
  5. Add butter and he juice from 1 lemon, baste the fish with this lemon butter until flesh is opaque and flaky, about 3 minutes.
  6. For the morels;

  7. Heat a sauté pan over medium heat, add 3T oil.
  8. Add shallots and morels, stirring often but being careful not to damage the mushrooms. Morels respond well to long cooking times, and I would suggest a minimum of 10 minutes.
  9. 2 minutes before the mushrooms are finished add asparagus and the juice of 1 lemon.
  10. Finish with salt & pepper and the remaining tarragon. Serve Immediately.

The Restaurant Guys

Who Are The Restaurant Guys? Every week, Francis Schott and Mark Pascal host the Restaurant Guys, a show that's as informative as it is fun. Francis and Mark own Stage Left Restaurant in the heart of New Brunswick's theatre district, and, along with their expertise in a wide range of fine dining and wine matters, they bring to the table humor and intelligent conversation, perfect for the midday listener. The show includes discussions and interviews with famous chefs, restaurateurs, wine and food writers, critics; and the Guys even give stuff away occasionally.