Editor’s Note: The following recipe launches a bi-monthly series of recipes from the kitchen of Chef Erich Owen, classically trained and oh so popular executive chef (since 2008) of the Chop House at the New Sheridan Hotel.

Awarded the 2011 Four Diamond Hotel rating, the New Sheridan Hotel in Telluride is one of the premiere historical destination resorts in Colorado. The hotel was also recognized by the readers of Conde Nast Traveler as one of the top 5 “Best Places to Ski & Stay in North America” and number 1 in service.  Having first opened for business in 1891, (when the Town of Telluride was just four years old), the New Sheridan is listed on the Department of the Interior’s Register of National Historical Places.

In addition to the hotel’s historic Bar and its Parlor, great places to meet, greet and eat, the New Sheridan’s Chop House is where to head for a fine dining experience. At the Chop House, Erich Owen oversees a menu based on New American cuisine with international flavors and regional ingredients (whenever possible).

Cauliflower Mousse, Haricot Vert, Brown Butter Vinaigrette

For the Cauliflower Moussiline:

1 large head cauliflower chopped
4 cloves garlic
1 strip smoked bacon (optional)
1 sprig of thyme
1 cup white wine
1 cup chicken or vegetable stock
1/4 cup heavy cream
salt & pepper


In a large sauce pan render bacon. Add all other ingredients except heavy cream. Slowly simmer for about 30 minutes or until cauliflower is soft. In food processor or blender add cauliflower mixture with heavy cream, salt and pepper. Blend until smooth. Transfer back to pot and keep warm until ready to serve.

For the Brown Butter Vinaigrette:

1 lb butter (unsalted)
4 Tbls. balsamic Vinegar
1 Tbls soy sauce
2 cup beef broth reduced by half

In a medium sauce pan heat butter until it clarifies and then turns brown. Whisk continually. Place butter in a ice bath and cool by half. In a blender add brown butter, balsamic vinegar, soy sauce and reduced beef broth. Blend until emulsified. Reserve and keep warm

 For the Trout:

4 large filet of trout cleaned, boned and cut in two (we use clear cut Idaho trout).
1/2 Cup pistachios
1/2 Cup panko bread crumbs
4 Tbls clarified butter
Salt & Pepper

In a food processor or blender combine the pistachios and panko. Blend until mixture is fine.
In a large skillet or non stick pan heat clarified butter. Dredge the trout in pistachio mixture and saute skin side down. Cook until both sides are golden brown. Remove and place on top of cauliflower mousse.


In a large to medium sized bowl spoon cauliflower mousse into the center of plate. Place steamed haricot vert on top followed by the trout. Pour brown butter vinaigrette and garnish with chives and lemon zest.

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