June 14, 2010
Recipe: Smoked Georgia Trout Salad, Top Chef Style
By Colin Kearns
This week’s recipe comes from a pair of chefs who help run the southern division of “Top Chef” head judge Tom Colicchio’s Craft empire: Kevin Maxey, chef de cuisine of Craft Atlanta, and Adam Evans, chef de cuisine at Craftbar Atlanta. When Maxey and Evans aren’t in the kitchen, they love to get on the water and chase trout, bass, and more around Georgia. Here, they’ve shared one of their trout recipes they serve at the restaurants, so you can cook like a true Top Chef right at home. Enjoy. —Colin
Smoked Georgia Trout Salad
For the trout:
Season with salt and pepper and brush with sorghum molasses. In a 225-degree grill, or low heated grill, cook trout on a grill, skin side down, for 20 minutes or until almost cooked through. (If you don’t have a grill, you can cook in any oven at 350 degrees for 8 minutes.)
For the salad:
1 lb. mixed summer beans
Handful of pickled chanterelle (see recipe below) mushrooms
1 watermelon radish (any radish will work)
1 head of frisée lettuce
Extra virgin olive oil
1/2 Cup of crème fraîche
Cut the beans on each end and slice in half. Blanch in boiling salted water until tender. Immediately put the beans in an ice bath to cool. With a small pairing knife clean the chanterelle mushrooms by peeling the dirty skin off the stem. Quickly rinse in cold water and allow to dry. Slice the shallots into rounds and place in a bowl with the clean chanterelles. Pour the boiling pickling liquid over and place in the fridge to cool down. Slice the watermelon radish in half and cut into half moons. In a small bowl place frisée and radish and season with salt, pepper, a squeeze of lemon juice, and extra virgin. In another bowl add the cooled beans, shallots and mushrooms together. Season with extra virgin olive oil, salt, pepper, and more lemon juice.
With a spoon, spread the crème fraîche on the bottom of a large plate. Add the frisée and radish on top. Next place the beans, shallots, and mushrooms on top of the frisée. Finally, add the smoked trout on top of that. You can add fresh herbs, extra virgin olive oil, and a squeeze of lemon to finish the dish.
Basic pickling liquid:
1 cup rice wine vinegar
1 cup water
4 TBLS sugar
3 TBLS salt
2 TBLS pickling spices
In a small pot add all ingredients together and boil. Strain and use.