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Seattle Central Community College, 1701 Broadway Seattle, WA 98122 (206) 587-3800 http://www.seattlecentral.org	Houston Helmstetter & Rene Likitprachacomb chef's

Basil-Stuffed Trout with Coconut- Curry Butter & Pea Vines Yield: 4 servings

Ingredients:

4ea trout, cleaned and trimmed with head and tail on (about 4-5oz ea.)

1/2# butter

1T red curry paste

1oz basil, chiffonnade

tt kosher salt

tt black pepper

12oz coconut milk

1 ear white corn, roasted, kernels removed

1 vine champagne grapes (about 3oz), washed and removed from vine

1 bunch pea vines, cleaned and trimmed

2oz olive oil

Procedure: 1. Rip off 4 pieces of foil, large enough to wrap each trout for steaming. 2. Place 1 cleaned trout in the center of each piece of foil. 3. Lightly salt and pepper each trout. 4. Heat the butter to a simmer and whisk in the curry paste until dissolved. 5. Let the butter cool slightly and then coat each fish with the curry butter. 6. Add an equal amount of coconut milk to each trout, making sure that it coats the belly of the fish. 7. Stuff the trout with the chiffonaded basil. 8. Wrap the fish in the foil and bake at 350 degrees for 10-12 minutes. 9. Remove from the oven and let the trout rest in the foil. 10. While trout is resting heat up the olive oil in a large sauté pan. 11. Add the pea vines and sauté (salt and pepper to taste). Set pea vines aside for later assembly. Service: 1. Place the pea vines in the center of the plate. 2. Carefully lift out the trout from the foil and place over the pea vines. 3. Drizzle the coconut-curry butter over the fish. 4. Garnish with the roasted corn kernels and the champagne grapes sprinkled around plate.

By Chef: Rene Likitprachacomb