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Chef
Charlie
Trotter
1.
SLOW-ROASTED
TASMANIAN OCEAN TROUT WITH RED WINE RISOTTO, WILD THYME & THIN
GREEN ASPARAGUS
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1.
SLOW-ROASTED TASMANIAN
OCEAN TROUT WITH RED WINE RISOTTO, WILD THYME & THIN GREEN ASPARAGUS
By Chef Charlie Trotter |
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In this dish, the Tasmanian ocean trout is covered with wild thyme
and sits on a bed of braised celery as it slowly roasts at 225ºF.
The result is a highly aromatic piece of fish that is so smooth, it
literally has no texture as it melts in your mouth like butter. Thus,
the contrast of pairing it with the pungent red wine risotto is all
the more dramatic. This dish is extremely satisfying, a real good-for
the-soul food.
Serves: 4
Ingredients
1 clove garlic - minced
½ cup Spanish onions - diced
2 tbsp plus 1 teaspoon butter
1 cup aborio rice - uncooked
1 cup red wine reduction
1 cup woodear mushrooms - roasted & chopped salt and pepper
4 (3 oz) pcs Tasmanian ocean trout
4 stalks celery - peeled & cut into long thin strips
1 ½ cups fresh thyme
1 cup thin green asparagus
½ cup veal stock reduction
Method
1. Sweat the garlic and onion in a medium saucepan with 2 tablespoons
of butter. Add the abrorio rice, stir to coat with the onion and garlic,
and cook for 3 minutes. Add ½ cup of the red wine reduction and continue
to cook over medium-low heat while gently stirring constantly. Once
the rice has absorbed the red wine reduction, add the remaining ½
cup, stirring constantly. After all of the red wine reduction is absorbed,
add addition ¼ cup of water until the rice is just cooked. (It should
be al dente, yet creamy.) Fold in the roasted woodear mushrooms and
season to taste with salt and pepper.
2. Season both sides of the salmon with salt and pepper. Place the
celery strips on a small sheet pan, creating a rack for the salmon.
Place the salmon on top of the celery and cover with 1¼ cups of the
fresh thyme. Roast at 225 ºF for 15 to 20 minutes, or until just done.
Remove from oven, cut the celery into small dices, and fold into the
red wine risotto.
3. Quickly sauté the asparagus in a small pan with the remaining 1
teaspoon butter. Season to taste with salt and pepper.
4. Warm the veal stock reduction in a small saucepan.
ASSEMBLY
1. Place a mound of the red wine risotto in the center of each plate
and top with a piece of the salmon. Arrange some of the tiny white
asparagus and remaining fresh thyme on top of the salmon. Spoon the
veal stock reduction around the risotto.
RED WINE REDUCTION
Yield ½ cup
1 no Spanish onion - coarsely chopped
1 no carrot - coarsely chopped
1 stalk celery - coarsely chopped
1 no Granny Smith apple - coarsely chopped
2 cloves garlic
2 tbsp grape-seed oil
1 btl Burgundy -750-ml
2 cups Port
1 cup chicken stock
Method
In a medium saucepan, caramelize the onion, carrot, celery, apple
and garlic in the grape-seed oil. Add the Burgundy and the port and
simmer over medium heat for 2 hours. Strain and place in a small saucepan
with the chicken stock. Continue to simmer over medium heat for 1
hour, or until reduced to ½ cup.
VEAL STOCK REDUCTION
Yield 1¼ cups
10 lb veal bones
2 no carrots - coarsely chopped
2 stalks celery - coarsely chopped
1 no yellow onion - coarsely chopped
1 no leek - cleaned & coarsely chopped
1 no bulb garlic - cut in half
2 tbsp grape-seed oil
½ cup tomato concassee
4 cups dry red wine (such as Burgundy)
Method
Place the bones in a roasting pan and roast in the oven at 450 ºF
for 2 hours or until golden brown. When bones are browned, caramelize
the carrots, celery, onion, leeks, and garlic in a large stockpot,
in the grape-seed oil. Add the tomato concassee and cook for 5 minutes.
Deglaze with the red wine and reduce until most of the wine has been
cooked out. Add the browned bones and cover with cold water. Bring
to a boil, then reduce heat and let simmer over medium heat for 8
hours. Strain through a fine-mesh sieve and simmer over medium heat
for 45 minutes or until it coats the back of a spoon.
MEYER LEMON PUDDING CAKES WITH CITRUS SALAD
Serves: 8
Ingredients: ¼ cup butter - unsalted
1¼ cups sugar pinch of salt
3 tbsp Meyer lemon zest
6 nos egg yolks
6 tbsp flour
½ cup Meyer lemon juice - freshly squeezed
2 cups milk
8 nos egg whites
1 no grapefruit - peeled & segmented
1 no pomelo - peeled & segmented
2 no orange - peeled & segmented
2 sprig fresh tarragon
Method
1. To make the pudding cakes: Cream the butter, 1 cup plus 2 tablespoons
of the sugar, the salt and lemon zest. Add the egg yolks one at a
time, mixing well after each addition. Add the flour and mix well.
Add ¼ cup of the lemon juice and the milk and mix until combined.
Beat the egg whites to stiff peaks and fold into the batter. Immediately
pour the batter into a plastic wrap-lined 9 by 13-inch pan and bake
in a water bath at 325ºF for 35 to 45 minutes, or until golden brown
and firm. Let cool and then invert onto a sheet pan and refrigerate
to chill. Use a ring cutter to cut out eight 3-inch circles just prior
to serving.
2. For the citrus salad: Cut the grapefruit, pomelo, and orange segments
into small pieces and place in a bowl. Chop one sprig of tarragon
and mix into the citrus.
3. Assembly: Place a circle of cake in the center of each plate. Arrange
some citrus salad on top of the cakes, falling onto the plate. Sprinkle
with chopped tarragon |
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