The Washington Times - June 5, 2008, 08:32PM

By Chef Christopher Keating, Executive Chef The Hotel Jerome, Aspen Colorado 

Chef Keating (Photo by Jacquie Kubin)

The Kitchen of the Hotel Jerome strives to serve the finest fresh ingredients found locally when possible. Food is prepared from wholesome ingredients to order for our guest. “From the farm to you” is our goal.

Classical techniques form our foundation while new trends help educate and shape our menu’s balance of flavor, presentation, temperature, textures.

The “Mustard Crusted Tout” dish is a classic country style preparation using Dijon mustard to bind bread crumbs and fresh herbs to the trout. It is served with garlic mashed potatoes, sautéed mushrooms, tomatoes, green onions in a lemon sage jus.

Please enjoy.

Mustard Crusted Trout (Photo by Jacquie Kubin)

Mustard crusted trout with garlic mashed potatoes, sautéed tomatoes, wild mushrooms and lemon-sage jus


Procedure: Season the trout filets with salt and pepper Liberally brush dijon mustard on the flesh side Coat with the bread crumbs and refrigerate

Prepare the lemon chicken stock (keep cold).

Prepare the mashed potatoes (keep warm for serving).

Pan fry the tout until golden brown (about 2 minutes on each side depending on the thickness of the trout) over medium high heat.

Saute the mushrooms in a separate pan;

Add the tomatoes;

Add the chopped sage;

Add the lemon chicken stock and bring to boil;

Add the diced butter cubes and cook until the sauce resembles a gravy style consistency;

Finish with the green onion and serve!

Mustard Crusted Trout

8 pc trout fillets, 3-4 oz ea mustard crusted (recipe)

2/3c garlic mashed potatoes per person (recipe)

1 C red and gold tomatoes, diced

3/8” 2 C wild mushrooms

3 Tbs scallions, sliced thinly on the bias

1Tbs chopped sage 1 C lemon-chix broth (recipe)

5 T cold diced butter Garlic Mashed Potatoes

8 Yukon gold potatoes, peeled, cut up 3-5c garlic cream (recipe follows)

salt and pepper to taste

Cook the potatoes until tender, then rice (you will need a food mill) them. Combine with the hot garlic cream until a very smooth consistency has been achieved. Adjust seasonings with salt and pepper.

Lemon-Chicken Broth

2 C chicken broth (no sodium)

1/4 C lemon juice (fresh)

Combine ingredients and heat to a boil, then remove.

Herb Breadcrumbs -for mustard crusted trout

1/2 white bread (no crust)

1 _ qt Dried plain bread crumbs

2c chopped parsley 2c chopped chives 1qt roughly chopped basil

1/2c grated lemon zest, chopped

Combine ingredients in the food processor and blend until it turns green and the crumbs are very fine.

Garlic Cream

1 G heavy cream

1 # butter

1 C chopped garlic

Combine ingredients and bring to a simmer. Cook for 10 minutes and allow to cool, then strain. Reheat prior to use.