Prepare Pickled Ramps: Combine Rice Vinegar, Water, Sugar, and Salt in a saucepan. Bring to a simmer. Add Ramps and cook for 1 minute. Transfer to a jar and let cool.
Preheat oven to 400°F (200°C). Soak a cedar plank in water for at least 30 minutes.
Pat the Trout filets dry and brush with Grapeseed Oil. Season with Fleur de Sel and White Pepper.
Place the Trout filets on the soaked cedar plank.
Bake for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.
Prepare the Sorrel Beurre Blanc. In a saucepan, combine White Wine and White Wine Vinegar. Reduce until almost dry. Add Shallots and cook until translucent.
Reduce heat to low. Whisk in cold Butter, one cube at a time, until emulsified. Stir in Sorrel puree. Keep warm.
To serve, plate the Trout filets. Drizzle with Sorrel Beurre Blanc and garnish with Pickled Ramps.
Ingredients
4
44Rainbow Trout-filets, skin on, pin bones removed
2 tbsp30 mLGrapeseed Oil
1 tsp5 mLFleur de Sel
1/2 tsp2.5 mLWhite Pepper-ground
1/4 cup60 mLDry White Wine-Sauvignon Blanc
2 tbsp30 mLWhite Wine Vinegar
1 tbsp15 mLShallots-finely minced
1 cup240 mLButter-unsalted, very cold, cubed
1 cup120 mLSorrel-blanched and pureed
1 cup240 mLRamps-cleaned, trimmed
1/2 cup120 mLRice Vinegar
1/4 cup60 mLWater
1 tbsp15 mLSugar
1 tsp5 mLSalt
Equipment
Cedar Plank
Baking Sheet
Small Saucepan
Blender or Food Processor
Jar for Pickling
Instructions
Prepare Pickled Ramps: Combine Rice Vinegar, Water, Sugar, and Salt in a saucepan. Bring to a simmer. Add Ramps and cook for 1 minute. Transfer to a jar and let cool.
Preheat oven to 400°F (200°C). Soak a cedar plank in water for at least 30 minutes.
Pat the Trout filets dry and brush with Grapeseed Oil. Season with Fleur de Sel and White Pepper.
Place the Trout filets on the soaked cedar plank.
Bake for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.
Prepare the Sorrel Beurre Blanc. In a saucepan, combine White Wine and White Wine Vinegar. Reduce until almost dry. Add Shallots and cook until translucent.
Reduce heat to low. Whisk in cold Butter, one cube at a time, until emulsified. Stir in Sorrel puree. Keep warm.
To serve, plate the Trout filets. Drizzle with Sorrel Beurre Blanc and garnish with Pickled Ramps.
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