|
|
| |
Grilled Marinated Trout and Fennel Salad
8 Servings
Ingerdients:
4 filleted brook trout with skin (about ½ pound each)
2 cups vegetable oil, plus more for grilling
Salt and Pepper
1 cup thickly sliced shallots (about 4 large)
½ cup thickly sliced garlic cloves (1 med. head)
2 cups white wine vinegar
3 sage sprigs
2 medium red bell peppers
2 medium yellow bell peppers
¼ cup olive oil
1½ Tbsp sherry vinegar
1½ tsp Dijon mustard
3 bunches of arugula, stemmed
2 large fennel bulbs-halved, cored and thinly sliced crosswise
1 pint small cherry tomatoes
Light a grill or heat a grill pan. Rub the trout fillets with a little
vegetable oil and season with salt and pepper. Grill the trout fillets,
skin side down, until cooked around the edges but still raw on top. Arrange
the trout fillets in a large baking dish, skin side down, in a single
layer.
Combine 2 cups of vegetable oil with the shallots and garlic in a medium
saucepan. Cook the shallots over high heat until they are barely softened
but not coloerd (about 5 minutes). Add the vinegar and sage, bring the
marinade to a boil and cook for 5 minutes. Let the marinade cool slightly
and then pour it over the trout fillets. Let the trout marinate at room
temperature for 2 hours.
Meanwhile, roast the bell peppers over a gas flame or under a broiler
until charred all over and softened. Transfer thebell peppers to a bag
and let steam for 20 minutes. Peel, seed and core the roasted peppers
and then cut them into ¼-inch strips.
In a large glass or stainless-steel bowl, whisk the vinegar with the mustard
until blended. Season with salt and pepper. Add the arugula, fennel, tomatoes,
and roasted peppers and toss them gently to coat. Mound the salad on a
large platter. Arrange the marinated trout on top of the salad and serve
immediately. |
|
|
|
|
