Clear Springs Rainbow Trout
By Chef Tim Wood, Bernardus Lodge, Carmel Valley, CA

Chef Participant: Cooking for Solutions Conference 2006

Serves: 4

Ingredients: (use organic when possible)
2 Trout Fillets* (boneless)
2 tspn. Kosher Salt
1/2 tspn. Maple Sugar
2 med. Yukon Gold Potatoes
1 bunch Baby Arugula
1 tbls. Balsamic Vinegar (aged)
2 tbls. Extra Virgin Olive Oil
TT Salt and Pepper

Place boneless trout fillets skin-side-down in a glass pan or dinner plate and season with salt and maple sugar. Cover with plastic and allow to cure overnight, 12-14 hours. Rinse fillets and pat dry. Cold smoke them over almond wood for 1-2 hours.

2. Cook potatoes in salted water for approximately 20 minutes. Potatoes are done when pierced by a knife and there is no resistance. Drain and slice potatoes into 1/4-inch thick rounds while still warm. Dress baby arugula with olive oil, salt and pepper.

3. Arrange sliced potatoes on a plate, followed by trout and baby arugula. Drizzle plate with aged balsamic vinegar.

*Seafood Watch recommends farmed rainbow trout from all sources.


Other Great Related Links:
Cooking for Solutions
Seafood Recipes

Healthy Choices, Healthy Oceans Cooking for Solutions and the Monterey Bay Aquarium's Seafood Watch Programs are empowering seafood consumers and businesses to make choices for healthy oceans.
To learn more, visit

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