Tougne will launch a series of allergy-friendly dinners at Bistro 110 Monday.
He visits ABC7 Chicago to show some of the creative substitutions he makes for dishes such as trout "almandine," a French classic that people with nut allergies have never been able to sample safely.
For more information, go to www.bistro110restaurant.com.An allergy-friendly recipe from Bistro 110 Serves 4 For the Beurre Blanc:
1/4 cup dry white wine
1/4 cup white-wine vinegar
2 tbls finely chopped shallot
1/3 cup heavy cream
1/4 tsp salt
1/8 tsp white pepper, or to taste
2 sticks (1 cup) unsalted butter, cut into tablespoon-size pieces and chilled
For the Trout:
1 tsp. olive oil
4 8 oz. trout, cleaned
To taste salt and pepper
2 tsp. butter
4 oz. roasted soy nuts
4 oz French green beans (haricot vert)
8 tsp. beurre blanc
2 tsp. chopped sun-dried tomatoes
2 tsp. chopped chives
2 lemons, halved Wash and trim the French green beans and set aside. Roughly chop the soy nuts, sun-dried tomatoes and chives separately and set aside. For the sauce: Boil wine, vinegar, and shallot in a 2- to 3-quart heavy saucepan over moderate heat until liquid is syrupy and reduced to 2 to 3 tablespoons, about 5 minutes. Add cream, salt, and white pepper and boil 1 minute. Bring down heat to low and add a couple of tablespoons butter, whisking constantly. Add remaining butter a few pieces at a time, whisking constantly and adding new pieces before previous ones have completely liquefied. Bring the pan off the heat occasionally to cool mixture. For the trout: Pre-heat a non stick pan with a little bit of olive oil. Season the trout with salt and pepper. Sauté the trout on one side for about 2 minutes. Gently flip the trout and sauté on the other side for another 2-3 minutes. Remove the trout from the pan and display on a serving platter. In the same nonstick pan, add a little bit of butter and sauté the French green beans.
Display the French green beans on top of the trout, add the soy nuts, finish with the chopped sun dried tomatoes and the chopped chive. Drizzle a spoon of beurre blanc and garnish with a 1/2 lemon.