McFarland Springs trout two ways: olive oil-poached trout with crème fraiche and beurre blanc, and crispy pan-seared trout with bacon emulsion. Served with fava bean purée, marble potatoes, hedgehog mushrooms and wood sorrel.

McFarland Springs trout two ways: olive oil-poached trout with crème fraiche and beurre blanc, and crispy pan-seared trout with bacon emulsion. Served with fava bean purée, marble potatoes, hedgehog mushrooms and wood sorrel.

McFarland Springs trout two ways: olive oil-poached trout with crème fraiche and beurre blanc, and crispy pan-seared trout with bacon emulsion. Served with fava bean purée, marble potatoes, hedgehog mushrooms and wood sorrel.

McFarland Springs trout two ways: olive oil-poached trout with crème fraiche and beurre blanc, and crispy pan-seared trout with bacon emulsion. Served with fava bean purée, marble potatoes, hedgehog mushrooms and wood sorrel.

One thought on “McFarland Springs trout two ways: olive oil-poached trout with crème fraiche and beurre blanc, and crispy pan-seared trout with bacon emulsion. Served with fava bean purée, marble potatoes, hedgehog mushrooms and wood sorrel.”

  1. I ate this last night (July 17) at Michael Mina in San Francisco. The crispy pan-seared trout was absolutely delicious, but the olive oil poached trout was quite simply the best piece of fish that I’ve ever eaten.

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