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Categories:
brown trout garlic parsley basil lemon lime extra-virgin olive oil heirloom tomatoes wild greens truffle oil balsamic vinegar salt
Viewed: 48 - Published at: 7 years agoIngredients
- 2 (10-ounce) rainbow or brown trout, filleted
- 1 -ounce garlic, chopped
- 1 -ounce parsley, chopped
- 1 -ounce basil, chopped
- 1 lemon
- 1 lime
- 1 cup extra-virgin olive oil
- 4 large heirloom tomatoes (yellow and red beefsteaks can be substituted)
- 8 ounces wild greens
- 2 ounces white truffle oil
- 4 ounces 25 year old balsamic vinegar
- Salt and pepper
Method
- You will need to start your grill with hickory charcoal.
- Place trout in a casserole pan.
- In a small mixing bowl add the garlic, parsley, basil and squeeze half a lemon and lime in the herbs and garlic.
- Using a wire whisk slowly add 1/2 cup of olive oil to herbs and citrus.
- When well incorporated pour over trout and season with salt and pepper.
- Let sit for about 10 minutes.
- Slice half the tomatoes in circles and lay on platter with wild greens.
- The other half of the tomatoes dice and place in another small mixing bowl.
- Add a little chopped basil, extra-virgin olive oil, a drizzle of truffle oil, to taste, and a drizzle of balsamic vinegar.
- Season, to taste.
- Place trout on grill flesh side down and leave for about 2 minutes.
- Season skin side, flip and cook for 1 to 2 minutes longer.
- Pull trout off grill and place over greens and sliced tomatoes, then randomly place heirloom relish over fish.
- Take remainder of balsamic and truffle oil and drizzle over salad.
