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
Procedures:
1. 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.