Farm to Fork: Trout addthis
Farm to Fork: Trout
Chef Sharon Vaknin delivers some fabulous fish recipes that work for a main dish meal and for that special appetizer at your next party.

Smoked Trout Guacamole Recipe
Smoked Trout Guacamole

Ingredients
Tortilla chips
3 Haas avocados, peeled and diced
1 lime, juiced
2 cloves garlic, crushed
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
5 tbsp cilantro
4 oz canned roasted peppers (can be found in Mexican food aisle)
8 oz. smoked trout (not canned), shredded

Directions
In a large bowl, combine avocado, lime juice, and garlic. Use a potato masher to smash
avocado, leaving some chunks intact for texture. Add in remaining ingredients and stir to
combine. Serve with tortilla chips.

 

Roasted Trout with Herb Butter Filling Recipe
Roasted Trout with Herb Butter Filling

Ingredients
4 whole trout, cleaned
2 tbsp olive oil
Filling:
1 bunch parsley
3 garlic cloves, minced
3 tbsp anchovy paste
zest of 1 lemon
red pepper flakes
1 tbsp melted butter
2 tbsp capers
½ shallot, minced
salt, pepper

Directions
1. Preheat oven to 400. Line a baking sheet with aluminum foil, and coat lightly with olive oil.

2. Using a mortar and pestle (or food processor), grind all filling ingredients to create a gremolata.

3. Transfer trout to baking sheet and stuff each evenly with gremolata. Brush skin with a little olive oil, and transfer to oven. Bake for 10-­15, or until fish is opaque. If desired, finish by crisping skin under oven broiler.

 

 



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