Mountain trout - New Restaurant - Blue Sky Grill - related article: Trout with Browned Butter and Capers - Restaurant Review

DENVER'S BLUE SKY GRILL is dramatic and classically Western--massive stone fireplaces, walls made of logs, and floors fashioned from 100-year-old barn wood. That classicism extends to executive chef Jon Severson's menu: it's pure Rockies, from starters (elk quesadilla, bison chili) to entrees (mountain trout, buffalo rib eye). 1000 Chopper Circle; (303) 405-6090.

RELATED ARTICLE: Trout with Browned Butter and Capers

1. On a dinner plate, mix 1/4 cup each all-purpose flour and yellow cornmeal, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Rinse 1 cleaned, boned whole trout (8 to 10 oz.), head and tail removed, and pat dry; place in flour mixture and turn to coat.

2. In a 1-quart pan over medium heat, bring 1/4 cup 1/8 lb.) butter to a simmer; remove from heat. With a spoon, skim off and discard foam, leaving clarified butter behind.

3. Pour 1 tablespoon of clarified butter into a 10- to 12-inch nonstick frying pan over high heat; place trout, skin side down, in pan and cook until browned on the bottom, 2 to 3 minutes. Turn with a wide spatula, reduce heat to medium, and cook until fish is barely opaque but still moist-locking in center of thickest part (cut to test), 2 to 4 minutes longer.

4. Meanwhile, add 1 tablespoon drained capers to remaining clarified butter in pan and shake pan often over medium heat until capers pop open, 1 to 2 minutes.

5. Transfer trout, skin down, to a plate. Spoon caper butter over fish and garnish with lemon wedges and parsley sprigs. Add salt and pepper to taste. Makes 1 or 2 servings.

Linda Lau Anusasananan

Lora J. Finnegan

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