This was an attempt to recreate a dish from The Woodsman Tavern. I did a bit a research and figured this was the best way to go about it. But it did not turn out at all like what I was shooting for… The fish fell apart when I took it out of the grilling basket. You can’t see it in the photo above because I put all of the parsley and sun dried tomatoes on top in the serving dish.
2 tbsp olive oil
3 cloves garlic, minced
½ cup white wine
½ cup sun-dried tomatoes, cut in halves
2 tbsp Calabrian chiles
¼ cup of green onions, chopped
1 cup chicken stock + 1 cup water
1 whole trout with skin scaled, head on and bones removed
Fresh ground pepper
1 lemon, sliced
⅓ cup flat-leaf parsley, chopped
Special Equipment: Fish Grill Basket
Heat a large deep skillet over medium-high heat. Add olive oil and garlic and sauté until the garlic is fragrant. Add wine, sun-dried tomato pieces, Calabrian chiles and green onions and stir in chicken stock and water. Keep at a low simmer until you are ready to add the fish.
Preheat your grill to full heat. Slash the trout with a knife, about ten times on each side. Each slash should be about ¼” deep. Rub the trout with olive oil and season with salt and pepper. Stuff the cavity with the lemon slices. Place the fish in the grill basket, and cook for around 5 minutes on each side until crispy and golden. Remove lemon slices from cavity and place fish into the pan with sauce. Cook for one to two minutes, then serve immediately and garnish with parsley.
Brussels Sprouts with Green Charmoula
The Brussels sprouts recipe is by Wesley Johnson of Café Castagna and was recently printed in the The Portland Outsider.
¼ tsp cumin
6 anchovy fillets, rinsed and minced
4 cloves garlic, minced
1 tbls capers, rinsed and minced
½ tsp preserved lemon rind, rinsed and minced
¼ tsp black pepper, ground
½ tsp lemon juice
½ cup parsley, minced
½ cup extra virgin olive oil
salt to taste
1 lb. Brussels sprouts
2 tbsp butter
1 tbsp Aleppo pepper
1½ tbsp Parmesan cheese
2 tbsp pine nuts, toasted
For Green Charmoula: Toast cumin in a pan until aromatic. Let cool, then grind seeds. Mix with anchovy, garlic, capers, preserved lemon, black pepper, lemon juice, parsley and olive oil in bowl and season to taste. Best made the day before.
For Brussels Sprouts: Preheat oven to 350°. Trim the stem end of the Brussels sprout, reserving any nice outer leaves. Split Brussels in half lengthwise, reserving any loose leaves so you have nice tight half heads. Set oven-safe pan over medium-high heat. Add enough butter to liberally coat the bottom. Wait until butter foams to add the Brussels sprouts. Once Brussels sprouts are in, turn all cut side down. Reduce heat to medium-low. Cook on stovetop until golden-brown on the bottom, then finish in 350° oven until desired doneness has been reached. To finish toss Brussels sprouts in hot pan with reserved Brussels sprout leaves and a generous amount of green charmoula. Season to taste with salt and lemon juice. Transfer Brussels sprouts to serving dish and garnish with Aleppo pepper, grated Parmesan cheese and pine nuts.
• • • • • • • • • •
To drink, we went with a bottle of the Fleur de Blanc from The Commons Brewery and a bottle of the Hose from De Garde Brewing.