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Pan Seared Steel Head Trout

Pan Seared Steel Head Trout
6 oz. steel head trout ( skin on)
Blended oil
Salt & pepper to taste 
 
Polenta:
2 c. polenta 
3 cups 1/2 & 1/2
3 cups water 
3 tbs. butter
6 oz. marscapone cheese 
3 oz. dried Parmesan cheese
Salt & pepper to taste
 
Cherry tomato salad:
Handful cherry tomatoes 
Fresh parsley 
Vinaigrette 
Salt & pepper to taste 
 
Sear fish in hot pan until skin becomes crispy and fish is done. Set aside.
 
Pre-cook polenta by bringing all liquid to a boil and slowly whisking in the polenta.  Cook about 30 min low heat, fold in all cheese and season to taste.  Pour into shallow loaf pan to cool.  Once chilled, punch out a round piece of polenta with a biscuit cutter.  Sear polenta cake on low heat until golden brown.
 
Cherry tomato salad... Lightly sauté cherry tomatoes that were halved, remove from heat & toss with parsley & vinaigrette. 
 
Place polenta cake on plate, place cooked fish on top of cake, & finish w/ a small handful of tomato salad.  
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