Steal This Recipe® Rainbow Trout Fillets in Lemon-Caper-Anchovy Sauce

February 27, 2014

From Chef Roberto Maggioni Locanda Del Lago, Santa Monica, CA

The restaurant is Locanda Del Lago, which means ‘inn on the lake’, and this week’s recipe was stolen ‘con permesso’ from Chef Roberto Maggioni.

Locanda del Lago’s comfortable, warm atmosphere evokes the charm of an Italian locanda - with its tall windows and popular sidewalk patio which provides a lively view of bustling Third Street Promenade. If you are in the area, whether a native, or vacationing, you can’t miss enjoying a true "Lake Como experience"; featuring dishes, particularly on the dinner menu, not often found at Italian restaurants in the US.

Every Wednesday and Saturday, literally steps away from the front door of the restaurant you will find the Santa Monica Farmers’ Market, where Chef Maggioni finds produce and inspiration for the always-changing array of menu choices, including an Antipasto Bar at lunch with 12 rotating items. A Tasting Menu varies weekly with choices based upon availability of the best seasonal ingredients, while the regular menu offers the most flavorful ingredients in both traditional and innovative recipes."Our menus are rooted in the authentic, quality cuisine of Lombardy and evolve from it to create a balanced selection of dishes that take full advantage of the best flavors of the season, the best specialties of Lake Como and the availability in Los Angeles of spices, fruits and vegetables not grown in Italy," says co-owner West Hooker-Poletti.

About the chef: Roberto Maggioni, born in Milan, was inspired by his mother, Cristina, a baker by trade, to embrace the career of a professional chef. He credits her for instilling in him a contagious excitement for applying new cooking methods to traditional recipes.

After attending culinary school in Milan, Maggioni worked at the most renowned restaurants of the area's metropolis, including Michelin-starred Aimo e Nadia and Cracco Peck as well as at Savini, Hotel Principe e Savoia, and Milano Moda Catering (with renowned chef Ernst Knam). With this enviable experience, Maggioni next traveled through Europe to broaden his culinary experience, taking posts at La Pergola in London, Il Giardino in Mallorca, Spain, and several notable restaurants in France. In Spain, he developed an abiding interest in Chef Ferran Adria’s molecular gastronomy and the exploration of new sensory experiences at the dinner table.

A move to Southern California brought him to Locanda Del Lago, initially as sous chef and now as chef; he continues offering new textures, shapes and flavors and sharing his expertise in sous vide and immersion cooking methods.

Locanda Del Lago
231 Arizona Avenue 
Santa Monica, CA 90401

Rainbow Trout Fillets in Lemon-Caper-Anchovy Sauce is served at Lago for $25. 
This recipe makes 4 restaurant servings.

Rainbow Trout Fillets in Lemon-Caper-Anchovy Sauce Ingredients:
4 trout, whole and de-boned
2 zucchini, sliced in ¼” circles
Juice of 1 lemon
5 anchovies, chopped
2 teaspoons capers
1 cup white wine
2 tablespoons butter
1 tablespoon olive oil
Salt and pepper, to taste

Steal This Recipe® Step by Step Instructions:
Sauté the zucchini slices in the olive oil over medium heat. 
Once the zucchini is translucent, add the lemon juice, anchovies, capers and white wine and cook until white wine is reduced by half. 
Add the butter, stir all ingredients, season to taste and set the zucchini slices and sauce aside while you cook the fish.
Grill the trout until cooked - approximately 3-4 minutes.
Plate the trout on a plate, top with zucchini slices and finish with the sauce over plate.
…or come to Lago and we will do the cooking for you! Buon Appetito!

Please note: image may vary from recipe.