Before I steamed the leaves of some very large globe artichokes, I rescued the stems . I squirreled them away in the vegetable bin and promptly forgot about them. A week later I saw them sitting at the bottom of the drawer and was about to toss them when I decided to see if they were still usable. And they were. I peeled the outer tough cellulose and found inside the most beautiful green color.
Two stems do not a meal, make. So I knew I could toss them raw into a salad - nice, but a bit of a wasted opportunity - or make a sauce. I went with sauce - really a nice silky bed - for trout.
BT's Trout With Artichoke Cream
Ingredients:
For Fish:
1 large whole (head on) rainbow trout ~1.5 lbs (700 grams)
1/2 lemon and zest of the other half
1 1/2 tablespoon olive oil
3 cloves garlic
3 sprigs fresh mint
3 sprigs fresh oregano
3 sprigs fresh cilantro
3 sprigs parsley
1 1/2 teaspoon kosher salt
Ingredients:
For Artichoke Cream
2-3 large fresh globe artichoke stems - peeled
4 shallots
2 cloves garlic - crushed
1/2 medium jalapeño - seeds and veins included
1 tablespoon olive oil
1 tablespoon unsalted butter
1/2 cup (112 ml) white wine
1/2 cup (112 ml) cooking cream
1/2 lemon - juice
1/2 teaspoon kosher salt
fresh ground pepper
Directions:
For Fish:
Preheat oven to 375 F. (190 C.)
Wash herbs thoroughly and rough chop
Wash fish inside and out and dry with paper towel
Salt interior cavity
Lay 4 pieces of cooking string vertically on cooking surface
Lay fish on top of string
Cut lemon in circles
Place lemon slices and chopped herbs in cavity
Using cooking string, bind the fish so that the stuffing is sealed inside
Make 3-4 cuts on the angle through the upside skin of the fish
Slice garlic and poke into slices
Place stuffed fish in oven proof dish
Liberally salt the exterior
Drizzle olive oil over the salt
Sprinkle lemon zest over oil
Place in oven for 30 - 40 minutes or until skin is slightly golden and oil is sizzling
Remove fish and let rest 5 minutes
Using a sharp knife, cut down the spine just above the bone line
Lift the top half of the fish off the bone
Remove the spine
For Sauce:
Dice shallots into very fine pieces
Add olive oil and butter to pan
Turn flame to medium low and sauté for 3-4 minutes until shallots are translucent but not brown
Slice chili in coins and add to shallots
Add salt and sauté 30 seconds
Add garlic and wine
Reduce the flame to low and simmer covered for 5 minutes
Remove pan from flame
Add cream
Purée with wand blender
If sauce is grainy, push through sieve
Add lemon juice and several grinds of black pepper
Place a puddle of purée on the bottom of plate or bowl
Place fish on top
Enjoy! !בתיאבון
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