Serves 4
Ingredients:
2 brook trout or rainbow trout filleted and pinboned
2 cups cherry or applewood chips
1/4 cup finely diced pear
1/4 cup finely diced apple
2 tbsp. finely diced toasted pecans
2 tbsp. finely diced chives
Salt and pepper to taste
Fresh lemon juice
1 cup crème fraiche
1/2 cup fresh grated horseradish
1 oz. sherry wine vinegar
1/2 cup picked frisée
1/4 cup micro beet greens
1 shallot, diced
Procedure:
To Smoke Trout:
In sauté pan add wood chips and heat over high flame until ignited. Place smoking chips in deep hotel pan. Place trout filets in perforated hotel pan and place over smoking chips. Cover with aluminum foil. Place in 150-200 degree oven for 10-20 minutes until trout is barely cooked. Allow to cool and reserve.
Horseradish Sauce:
In stainless steel bowl, add crème fraiche and whisk until loose. Add fresh horseradish and vinegar. Mix well and season with salt and pepper. Cover and allow to steep at least 4 hours. Strain through tamis and discard horseradish.
Fruit:
Place pear, apple, pecans, and chives in bowl. Season with salt, pepper and lemon juice.
Salad:
Mix the frisée with micro greens. Add shallots and season with salt and pepper. Finish with extra virgin olive oil and lemon juice.
To Assemble:
Place sauce on bottom of plate. Spoon some of the fruit mixture on top of sauce. Place smoked trout filet on top of fruit mixture. Be sure to remove skin first. Spread a little pecan oil or extra virgin olive oil on fish. Season with a little sea salt. Garnish with micro salad.
Recipe Author: Chef Brian Bistrong
Photo By: Chef Brian Bistrong/The Harrison
Restaurant: The Harrison, 355 Greenwich Street, New York, NY, USA
Source: http://www.joniaveni.com/images/Celebrity%20Chef%20Recipes.pdf