Recently I was honored to sit down with Chef Emmanual Langlade, head chef at Aixois French Bistro, near the Brookside area in Kanas City, MO. For those who live outside Kansas City or have just not been, Aixois is an experience. It’s elegant, yet not ostentatious. I could take my wife on a romantic date there or I could just drop in for a relaxing bite to eat. Plus, I really enjoyed talking with Chef Langlade.
During our chat, he shared his passion for food, his knowledge of the restaurant business, and his love for his restaurant. He also shared with me his recipe for
Ruby Trout with Shallots and Lemon Sauce
Now, I know what your thinking. French food = butter and cream. French food is heavy and rich. Not so my friend, not so!
Read on and you’ll see…
Chef Langlade mentioned several times that French food in general, and the simple bistro-style food he serves at Aixois in particular, does not have to be heavy or make you feel like you’ve had a big meal. When customers come to his restaurant, he wants the food to make them feel good, not heavy.
That’s why there’s but a scant spoonful of butter per serving in his rainbow trout, for instance. Instead of cream, this recipe gets its flavor from citrus.
You will need:
- 4 ruby trout fillets (leave the skin on, but have the fish descaled)
- salt and pepper
- 2 tablespoons canola oil
- 2 tablespoons butter
- 4 shallots, sliced
- 2 lemons, juiced
- 1/4 cup sliced almonds, toasted
Sprinkle both sides of the ruby trout with a small amount of salt and pepper.
Over medium-high heat, add the canola oil. Wait until the canola oil is very hot then move the skillet around to ensure that the canola oil coats the pan. Add the trout and cook until, as Chef Langlade said, it’s “crispy.” My fish was not crispy so much as it was firm. I would say 3-4 minutes on each side.
Take the fish out of the pan and let it rest. Add the butter to the skillet and let it melt. Add the shallots and cook until soft, about 8 minutes. Add the lemon juice to the sauce and cook 30-60 seconds. Then add the almonds and stir to coat them.
Pour the sauce over the fish and grab a fork.
When I had this dish at Aixois, it was served with the most perfectly roasted tomato I have ever had. I need to get that recipe.
Now, you go to Aixois and enjoy!