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Wednesday, August 16

Rainbow trout with summer herbs, tomatoes & aioli

Tomatoes, cherry or grape size
2 cups
Onion, red, thinly sliced
½ cup
Garlic, minced
5 cloves
Oil, olive
3 tablespoons +
1 ½ tablespoons
Lemon juice, fresh
1 tablespoon +
1 ½ tablespoons
Salt, kosher
½ teaspoon
Pepper, freshly ground

Basil, freshly torn
2 tablespoons
Parsley, freshly torn
2 tablespoons
Mint, freshly torn
2 tablespoons
Cilantro, freshly torn
1 ½ tablespoons
Rainbow trout, whole, cleaned
1 ½ pounds
Wine, dry white
1 tablespoon
Aioli
Garlic
3 cloves
Salt, kosher
½ teaspoon
Egg yolks +
whole, room temperature
2 large +
1 large
Lemon juice, fresh
2 tablespoons
Cayenne pepper
Large pinch
Oil, olive
¾ cup
Oil, canola
¾ cup
  1. Combine the tomatoes, onion, and garlic in a large mixing bowl. 
  2. In a small bowl, whisk together 3-tablespoons oil, 1-tablespoon juice, ½-teaspoon salt, and pepper. 
  3. Pour over the tomato mixture, and mix. 
  4. Preheat the oven to 400°F; arrange a rack in the center. 
  5. Line a baking sheet with parchment paper, and brush generously with oil. 
  6. Brush the skin of the fish with oil, and place on the baking sheet. 
  7. Season the inside with salt and pepper, then drizzle the juice and wine, and finally the 1 ½-tablespoons oil. 
  8. Roast the fish until the flesh is opaque and flakes easily, about 20 minutes. 
  9. While the fish is in the oven, stir the herbs into the tomato salad, tossing well to mix. 
  10. To make the aioli, use a fork to mash the garlic and salt together in a small bowl until the mixture resembles a coarse paste. 
  11. Place the egg yolks, egg, juice, and cayenne in the bowl of a food processor fitted with the metal blade. 
  12. Process for several seconds until all the ingredients are well blended. 
  13. Combine the oils in a measuring cup with a spout. 
  14. With the processor running, slowly add the oils in a thin stream through the feeding tube until all the oil has been added and the mixture is thick and smooth. 
  15. Add the garlic mixture, and process for several seconds more. 
  16. Place the mayonnaise in a nonreactive serving bowl, cover, and refrigerate until needed. 
  17. Using two spatulas, carefully transfer the trout to a large platter. 
  18.  Spoon the tomato salad on top. 
  19. Serve warm or at room temperature with a bowl of aioli. 
Recipe mildly adapted from Sunday Roasts by Betty Rosbottom.

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