Lunchbreak: Pan-roasted rainbow trout and corn succotash, prepared by Honey’s chef Charles Welch

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Charles Welch, Executive Chef

1111 W. Lake Street

Pan-Roasted Rainbow Trout and Corn Succotash

2 rainbow trout filets (roughly 6 oz.)
2 Tbs neutral oil (vegetable or grapeseed work best)
1 Tbs bacon lardons
1 cup roasted corn, off cob
1/2 cup roasted red peppers, diced
1 Tbs diced shallots
1 Tbs creme fraiche
1 tsp chives, sliced
1 tsp chopped cilantro
1 lime, halved
salt and pepper, to taste

Begin by slowly cooking the bacon in small saute pan over low heat until most of the fat has rendered out, do not remove bacon from saute pan. Bring heat up to medium/high. Add shallot, peppers, and corn. Continue to saute one additional minute. Add creme fraiche to the corn saute and bring up to a simmer, reduce. Add chives, cilantro, and the juice from half of the lime. Adjust seasoning. Heat large cast iron skillet over medium heat. Add neutral oil to skillet and heat until oil begins to very lightly smoke. Season trout filets with salt and pepper to taste. Add trout, skin side down, to cast iron skillet. Cook over medium heat for 4 to 5 minutes until fish is almost cooked all the way through and the skin is crispy. Gently flip the filets of trout and cook an additional 1 minute. Remove from pan and squeeze the juice from the other half of lime over the cooked trout filet. Serve fish alongside corn succotash and garnish with cilantro.