CARROLL GARDENS
In Carroll Gardens to be precise. It's been open for two years. The name Sue Perette is a play on the small supermarkets in France and Benoit Rouan's grandmothers were both named Sue.
Benoit learned to cook in his mother's hotel and restaurant, and he loves exposing his customers to French cuisine so he changes the menu every month.
LINK: http://www.sueperette.com/
Burgundy Style Trout
6 trout
12 pearls onions
1 onion
1 carrot
1 table spoon of Sugar
Button Mushroom 6 to 12 depending on their size.
4.5 ounce Butter
Salt, pepper
Thyme
Pinot Noir or other Burgundy Wine (1/2 glass per trout)
Preparation :
Peel the pearl onions
In a saucepan, put 1 ounce butter, the sugar and the peeled pearl onions. Cover with water. Slowly cook to let the water evaporate and give color to the onions (15 minutes)
Peel and dice cut (thin) the carrot and the onion. Slice mushroom. Rinse Thyme
Clean the trout. Salt & Pepper in and out.
In a oven dish, coated with butter, lay the fish. Add the dices vegetables and mushrooms.
Boil the wine with thyme for 1 minute. Pour over the trout.
Place the dish in the oven (400F) for 12 minutes.
Take out of the oven. Reserve the trouts.
In a saute pan, strain the cooking juice over pearl onions, add the rest of the butter to melt, season to taste. Pour back over the trout.
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