- 4
Ingredients
- Creme Fraiche:
- 4 cups store-bought flour tortilla chips, unsalted
- 1 tablespoon ground cinnamon
- 1 tablespoon granulated sugar
- 1 cup grated semisweet chocolate
- 1 cup grated white chocolate
- 1 cup sour cream
- 1/2 cup heavy cream
- 1/4 cup confectioners' sugar
- 2 tablespoons orange-flavored liqueur, such as triple sec
- Warm Berry Salsa:
- 1/2 cup granulated sugar
- 1 tablespoon liqueur of choice, such as orange-flavored cognac
- 1 tablespoon butter, at room temperature
- 1 tablespoon white wine vinegar
- 1/4 cup blueberries
- 1/4 cup raspberries
Preparation
Step 1
Preheat the oven to 350 degrees F.
In a bowl, toss the chips with the cinnamon and sugar, spreading the sugar evenly. Next, stack or mound the nachos on a large plate or serving dish. Top with the chocolate and bake until the chocolate is melted, 8 to 10 minutes. Remove from the oven and serve with Creme Fraiche and Warm Berry Salsa.
Creme Fraiche: Whisk the sour cream, heavy cream, confectioners' sugar and liqueur thoroughly. Refrigerate for 20 to 30 minutes or up to overnight.
Warm Berry Salsa: Hot sauce, chile-garlic sauce, diced peppers or
remove all the bones from the trout. Melt the remaining 2 tablespoons butter over moderate heat in a large nonstick skillet. Sprinkle the trout with salt and pepper. Place the fish skin-side down and cook until golden brown, 3 to 4 minutes. Flip and cook for another 3 minutes. Using a sharp paring knife, slide the knife into the thickest part of the fish. If you don't feel any resistance, your fish is done. Transfer the fish to serving plates, top with butter and garnish with the remaining chives.
BYOC: The beauty of this butter is you can make it anything you want. Why not try limes and chiles, lemon and mint, rosemary, thyme and sage? Anything goes when you are in the kitchen.