Tuesday, June 5 2012, 02:45 PM MDT
Summer Cookin' - Pan Seared Trout
Ken Ohlinger from Aerie Restaurant and Lounge and Carly Cash from K-Bull 93 make a delicious summer time dish for us.
As Aired On June 5, 2012
Recipe Courtesy Of Aerie Restaurant
Pan Seared Trout with Herbed Cheddar Polenta Cake, Arugula Tomato Salad and Preserved Lemon Thyme Brown Butter
1 cup cornmeal
2 cups vegetable stock
1 cup cream or whole milk
1 cup of grated Beehive Cheese Co. Promontory Cheddar
3 T mixed chopped herbs-parsley, rosemary & thyme
salt & pepper
1.) Bring the vegetable stock and cream or milk to a boil in a 2 quart saucepan.
2.) Whisk in cornmeal and herbs. Whisk constantly for 3-4 minutes to prevent lumps. Simmer for 30-45 minutes, partially covered and stirring every 10 minutes until stiff.
3.) The cornmeal mixture will pull away from the sides of the pan. Add in cheese and stir until blended.
4.) Season with salt and pepper. At this point you can chill the mixture in a baking pan until firm and cut out shapes or fill into desired mold.
1 cup sugar
1 cup of champagne vinegar
5 sprigs of fresh basil
1 cup water
1.) Combine sugar, champagne vinegar, water, and basil and bring to a boil. Add whole lemons and boil lemons for 5 minutes.
2.) Remove lemons from the pot. When cool enough to handle, peel the lemons and discard the the pulp (center).
3.) Bring the sugar solution back to a boil and add the lemon peels. Boil lemon "peels" in the sugar solution for 5 minutes.
4.) Let peels cool in the sugar solution and store for at least 4-5 days before using. You may store these lemons in the sugar solution for up to 3-4 months.
Seared Trout & Preserved Lemon Brown Butter:
4 sprigs of fresh thyme, chopped
1 preserved lemon peel, diced small
4 tablespoons of preserved lemon juice
¼ pound of unsalted butter, cubed
salt and pepper
1.) In a non-stick sauté pan heat up at least 4 tablespoons of olive oil.
2.) Season trout filet with salt and pepper. When oil is hot, gently place trout filet in the pan skin side down, being careful not to burn yourself with hot oil.
3.) Reduce the heat by ¼. Once the skin is crispy, after about 3-4 minutes, flip it over and finish it on the other side for 1-2 minutes.
4.) Then remove the filet from pan, and place it on a plate lined with dry paper towel. Remove the oil from the pan with a paper towel.
5.) Bring pan back to the heat and place the cubed butter in the pan. The butter will begin to melt.
6.) Once the butter begins to bubble, whisk in the diced preserved lemons and thyme. You will hear the butter bubbling, and it will start to turn brown and get a nutty aroma to it.
7.) At this point remove the pan from the heat, and whisk in 4 tablespoons of the preserved lemon juice. Then season with salt and pepper.
(Copyright 2012 Sinclair Broadcasting Group.)