The Wine Experience

Recipe of the Week!

Pan-fried Ruby Trout with Spring Vegetables and Sweet Onion Broth
The Wine Experience Wine Recommendation: Fume Blanc

Serves 4

This recipe was developed and demonstrated by Paul Kahan, Chef of Blackbird Restaurant using ingredients from the Green City Market. This dish was so wonderfully fragrant it caused a bulldog, who was napping in the front row, to sit up and bark! Maybe it will do the same for you.

Ingredients:
4 4-oz fillets of Ruby Trout
5 fingerling potatoes or small golden potatoes, sliced
5 sweet spring onions, sliced
1 cup chicken stock, unsalted (preferably homemade)
3 sprigs of fresh tarragon, 1 chopped, 2 whole
1/4 fresh peas, shucked
2 slices of bacon, chopped & cooked crispy (drain the fat)
3 tbs unsalted butter
Salt & pepper to taste

Garnish
Squeeze of lemon juice
Dash of olive oil
Salt & pepper
1/2 cup combination of parsley, baby chard & arugula

1. Blanch the potatoes in boiling salted water until slightly tender. Set aside

2. In a small saucepan, heat a little olive oil. Add the sliced spring onions. Add a dash of salt and pepper and sauté for a few minutes until they release their juices. Add the chicken or vegetable stock, 2 sprigs of tarragon and simmer for about 10 minutes.

3. Remove 1/2 cup of the onion slices and set aside. Remove the tarragon sprigs and discard. Using a blender or hand held blender, puree the broth and the onions. Strain the mixture into a bowl to remove the solids. Place the remaining liquid into a saucepan. Taste and season with salt and pepper. Heat over low heat to reduce the broth slightly. Whisk in 1 to 2 tbs of butter to thicken the sauce. Keep warm until ready to use.

4. In a large skillet over high heat. Add enough olive oil to coat the bottom of the pan. Add the potatoes and cook until they are browned. Add the reserved sweet onions and bacon and cook until they are heated through. Add the fresh peas just before serving and combine.

5. In large non-stick skillet, heat enough oil to lightly coat the bottom of the pan. Season the fish with salt and pepper. When the oil begins to smoke, add the trout fillets flesh-side down. Cook for 3 minutes and flip. Add 2 tbs of butter and the chopped tarragon to the pan and lightly baste the fish while cooking an additional two minutes. The fish is done when it has begun to flake but is still moist and tender in the center.

6. Toss the herbs with the olive oil, lemon juice, and season with salt and pepper. Use as garnish for the finished dish.

To Serve:
Place a few of the vegetables in the center of a bowl or plate. Place the fish on top of the vegetables and spoon the sweet onion broth over the top and around the vegetables. Garnish with the fresh herb salad.