Marinated Rushing Waters Trout with Grilled Radish, Spring Onion and Mushroom Salad, Lemon Caraway Dressing
Marinated Rushing Waters Trout with Grilled Radish, Spring Onion and Mushroom Salad, Lemon Caraway Dressing
Ingredients
- Spring Onions - 1 small bunch (alt.scallions)
- Radish - 4 oz, cut in quarters
- Cremini Mushrooms - 4 oz, quartered
- Garlic - ¾ tsp, finely chopped
- Lemon Juice - 1 ½ T
- Olive Oil - 4 ½ T
- Watercress - 1 small bunch
- Extra Virgin Olive Oil - to dress
- Salt and pepper to taste
- Marinated Trout, recipe follows
- Lemon Caraway Dressing, Recipe Follows
- Marinated Rushing Waters Trout
- Trout - 4 filets, about 12 oz, skinned and cut in halves or thirds
- Olive Oil - 6 T, divided
- Onion - 1 small, sliced thin
- Garlic Clove - 1 clove, sliced thin
- Black peppercorns - 1 tsp, whole
- Caraway Seed - 1 T
- Caraway - 1 tsp, ground
- Mustard Seeds - 2 tsp
- Bay leaves - 4
- Thyme Sprigs - 6 sprigs
- White Wine - ¾ cup
- White Vinegar - ¾ cup
- Vegetable Stock - ¾ cup
- Sugar - 1 T
- Salt and pepper to taste
- Lemon Caraway Dressing
- Olive Oil - 3 T
- Lemon Juice - 1 T
- Kosher salt - ½ tsp, plus to taste
- Black Pepper - ¼ tsp ground, plus to taste
- Caraway - 1 tsp, lightly toasted, ground
Instructions
Combine garlic, lemon juice, olive oil, a pinch of salt and pepper. Divide this mixture between radishes, onions, and mushrooms, using a little bit more for the mushrooms. Allow to marinate at least a few minutes, up to an hour.
Season vegetables to taste with salt and pepper and grill over medium high heat about 2-3 minutes per side, they should be just tender. Remove from grill and toss with watercress, adding a few of extra virgin olive oil to dress. Divide between plates and top with Pieces of Marinated Trout. Dress fish and plates lightly with Lemon Caraway Dressing.
Marinated Rushing Waters Trout
Season trout lightly with salt and pepper. Sear trout in a large sauté pan, about a minute a minute or two on the first side and just a few seconds on the second side.
Remove trout to a casserole dish that will hold them snuggly in a single layer.
Add 2 T oil into sauté pan and add the onions and garlic. Saute for about 2-3 minutes over medium heat. You want them lightly translucent with very little color.
Add the whole and ground caraway, mustard, bay leaves, thyme, and peppercorns. Add last 2 T oil and cook another 1-2 minutes to lightly toast and incorporate spices.
Add wine, vinegar and stock. Bring up to a boil and add sugar. Reduce gently by about half. Adjut seasoning to taste.
Cover and let steep for about 15 -20 minutes. Pour over trout and put n the refrigerator. Once completely cool cover until ready to use. It should sit in the marinade at least one hour and up to three days. To serve gently remove fish from marinade, and allow to warm up gently to room temperature.
Lemon Caraway Dressing
Whisk together everything expect oil, gradually whisk in oil. Adjust seasoning to taste.
