“Knowledge of the basics is so rewarding, in that it allows you to try out new ideas, to remedy potentially catastrophic miscalculations, and to tackle any kind of recipe because you will comprehend the mechanics behind it.”
– Jacques Pepin.
Chef David Amar was born in south-central France, His Father was a career officer in the Gendarmerie which lead the Family to move around the country over the years.
From region to region, David got impassioned with the diversity of terroirs and environment of France.
From early childhood, whether helping his Mother or Grand Mother, He began apprenticing without knowing what would become his trade.
David graduated from culinary trade school in the town of Arles in Provence after apprenticing with Michelin star Chef Jerome Laurent, “le Cilantro”, worked his way up the ranks from apprentice to line.
“On a sweet September night in 2006, as I was getting ready to close for the night, walked in a most charming lost tourist from Kitsap County. Today, she is my wife of 12 years!”
Chef Amar is the executive chef for the Kitsap Golf and Country Club since 2016.
Recipe from WSCA Culinary Salon:
Filet of Idaho Trout Meunière
For a simple trout recipe that delivers incredible results try Chef David Amar's light and flavorful Idaho trout meunière. Classic and absolutely satisfying, this is one dish for fish that is not only elegant, but easy to make!
Ingredients (Yield: 2 servings):
- 2 Idaho trout, gutted and filleted, and deboned
- a quarter cup of unsalted butter
- 2 Tbsps. of capers
- the juice of 2 lemons
- a quarter cup of flour
- salt, pepper
- Butterfly the trout, make an incision with a sharp paring knife all along where the backbone used to be, but don’t go all the way through. The two filets of the trout are still attached together, but now they can both stand flat. Repeat this process on the other trout.
- Place the butter in a fry pan, on medium heat and let it brown slightly.
- Rinse the fish in cold water, and then dry them with a paper towel.
- Place the flour in an entrée plate, and coat the trout with it.
- Turn your gas on medium-high to high.
- Fry the trout skin side first in the brown butter for 2 minutes, depending on thickness.
- Flip and fry the other side for a minute.
- When both fish are cooked, remove from pan and place in a serving platter with a lip or shallow edges. Notice the cooking juices in the pan; do not discard, no matter what your doctor says, this is where it is getting good.
- Lower your heat to medium again then throw in the pan the lemon juice and the capers, pick up all the caramelized stuff with the lemon juice and a whisk or a wooden spoon. This is called deglazing.
- Cover the fish with this sauce. It is ready to serve. Enjoy your meal!
This recipe is a French classic usually prepared with Dover sole. To vary the pleasure you can try any of your favorite fish, or even meat like veal or chicken scaloppini.
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