Capellini with Trout and Shrimp

1. Cook the cappelini and put aside. Sauté the shrimp in butter and season to taste with salt and white pepper.

2. Season the trout with salt and white pepper, then dust the trout with seasoned flour and pan fry in clarified butter.

3. Toss the Capellini in garlic butter, add parsley and put on plates.

4. Put the trout filet on the Capellini, garnish with shrimp around the edge of the Capellini, and top with Beurre blanc sauce.

BEURRE BLANC SAUCE

1. In a large pot, cook shallots in wine, until wine is reduced by 1/4.

2. Add cream and salt and bring to boil, then reduce heat (watch it very closely because it will boil over quickly !!). Add the blond roux and whisk well.

3. Whisk in butter piece by piece until all is incorporated. Add lemon juice, salt, and pepper.