Chef Gavin McMichael
Campfire Trout
Campfire Trout
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
6 servings
Prep Time
40 minutes
Cook Time
1 hour
Ingredients
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6 trout filets (ruby red) head off, pin bones out
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1 cup panko (Japanese bread crumbs)
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1 yellow onion
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1 rib organic celery
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½ turnip
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½ cup white wine
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¼ cup almonds, toasted
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¼ pound butter (1 stick)
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2 cloves organic garlic
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4½ cups water
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1 tablespoon butter
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2 tablespoons honey
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1 lemon, juiced
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4 medium organic zucchinis
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2 medium red peppers
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2 medium Poblano peppers
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1 red onion, diced small and sautéed
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½ cup capers
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½ cup olives, roughly chopped (Calamata)
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4 organic tomatoes
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1 medium onion, diced small
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2 cups barley
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2 quarts chicken stock
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3 tablespoon butter
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Salt and pepper, season to taste
Trout Sauce
Caponata
Barley
Directions
Trout Preparation
Cut each filet into 4 equal pieces. Coat fish in panko. Sauté skin side down in brown butter until skin is crisp. Turn off heat, flip fish over, the heat from the pan will cook the fish through. Be careful not to overcook.
Trout Sauce Preparation
Chop veggies and combine all ingredients except last four. Sauté until soft. Add water, simmer about 20 minutes. Transfer to blender. Blend until smooth. With blender running, add 1 tablespoon of the butter, honey and lemon juice until completely incorporated.
Caponata Preparation
Grill zucchini, red peppers, Poblano peppers until they blister. Dice small. Grill tomatoes, then roughly chop. Combine all ingredients with a light toss. Set aside.
Barley Preparation
Sauté onion until translucent. Add barley and slightly toast. Add ½ the chicken stock, reduce until almost dry, stirring constantly. Keep adding liquid until barley is soft and resembles risotto. Set aside.
To Assemble
Cook barley with the ½ cup dark beer for 5 minutes than add the 3 tablespoons of butter and heat through. Heat up caponata and saute trout.
Plating (per serving)
Put sauce down first then spoon barley, layer one piece of trout, top with Caponata, layer next piece of trout, top with Caponata, layer final piece of trout, top with dollop grilled spinach.
Filed in:
Campfire Trout,
Celery,
Entree,
Garlic,
Honey,
Honeycomb,
Lemon,
Olives,
Organic Celery,
Organic Garlic,
Organic Tomatoes,
Organic Yellow Onions,
Organic Zucchini,
Red Onion,
Tomatoes,
Trout Filets,
Turnip,
Yellow Onion,
Zucchini
