You may also like
Categories:
olive oil head baby artichokes tomatoes shallots trout flour salt butter aged balsamic vinegar lemon zest parsley paprika salt garlic black pepper onion powder cayenne pepper dried leaf oregano thyme
Viewed: 83 - Published at: 5 years agoIngredients
- Olive oil
- 1 head escarole, cleaned
- 2 pounds baby artichokes, cleaned and halved
- 5 plum tomatoes, halved
- 5 shallots, halved
- 4 (12 to 16-ounce) whole rainbow trout, cleaned, head removed, and butterflied
- 2 cups flour
- Essence, recipe follows
- Salt and freshly ground black pepper
- 2 tablespoons butter
- 2 tablespoons aged balsamic vinegar
- 2 teaspoons very fine grated lemon zest
- 2 tablespoons minced fresh parsley
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Method
- Preheat a grill.
- Lightly oil the escarole, artichokes, tomatoes, and shallots and place on the grill.
- Grill until tender, removing as they finish and placing on a large platter.
- Press down on the trout to completely open and flatten.
- Season the flour with Essence, salt, and pepper and place in a shallow dish.
- Dredge the trout in the seasoned flour.
- Add butter and oil to a hot saute pan.
- Pan-fry the trout until golden brown on both sides and cooked through, about 4 minutes per side.
- Place the fish on top of the grilled vegetables and top with balsamic vinegar, lemon zest, and parsley.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Yield: about 2/3 cup
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
- Published by William and Morrow, 1993.
