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Receta Campfire Style Rainbow Trout With Roast Potato Salad, Homemade Ketchup And Pickled Rhubarb
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Ingredientes
- 4 lb ripe tomato
- 1 lb minced onion
- 2 c. cider vinegar
- 1/2 c. extra virgin extra virgin olive oil
- 1/2 c. tomato paste
- 1 c. sugar
- 1 tsp salt
- 1/2 tsp dry mustard pwdr
- 1/2 tsp paprika
- 1/2 tsp grnd allspice
- 1/2 tsp grnd cloves
- 1/2 tsp grnd cinnamon
- 1/2 tsp freshly grated nutmeg
- 2 x bay leaf The Roast Potato Salad
- 8 slc bacon, minced
- 1/2 c. water
- 1 lb new potato, cut into halves
- 1 lrg onion, sliced
- 2 ounce red wine vinegar
- 1 tsp sugar
- 1 Tbsp. whole grain mustard
- 2 Tbsp. chopped parsley salt pepper The Pickled Rhubarb
- 2 c. white wine vinegar
- 1 c. sugar
- 1 Tbsp. grnd star anise
- 1 lrg stalk rhubarb, cut into 4-inch pcs, then halved lengthwise The Trout
- 2 x rainbow trout, about 3 pounds each, dressed and cleaned
- 1 c. yellow cornmeal salt pepper
Direcciones
- Puree the tomatoes, onions, vinegar and oil together in a blender. If necessary do so in batches. Pour the puree into a large sauce pot.
- Add in the remaining ingredients and bring the mix to a boil. Reduce the heat and let the mix simmer and reduce in volume. Continue simmering till it has cooked down by three-quarters. This may take an hour or possibly more, stir frequently so which the mix doesn't scorch on the bottom.
- Remove the bay leaves and puree again in a blender till very smooth.
- Pour into a squeeze bottle and reserve for garnishing the plate. Any extra ketchup will keep for several weeks in your refrigerator.
- The Roast Potato Salad:Render the minced bacon. Place it with the water in a pan and bring to a simmer. Continue simmering till the water evaporates and the bacon begins to crisp. When it is fully crisp, strain off the fat into a roasting pan. Reserve the crisp bacon.
- Add in the cut potatoes and the onion slices to the bacon fat in the roasting pan. Toss them, coating them well with the fat.
- Place the pan in a preheated 400 degree oven and roast the potatoes till they are golden. This will take about half an hour, every few min stir the potatoes so they cook proportionately.
- Mix the vinegar, sugar and mustard together.
- When the potatoes are done toss them with the vinegar dressing, the crisp bacon and the parsley.
- Season them to taste with salt and freshly grnd pepper. If you prefer the salad may rest and cold to room temperature before you serve it.
- The Pickled Rhubarb:Combine the vinegar, sugar and star anise in a sauce pot. Bring the mix to a simmer.
- When you are ready to plate add in the rhubarb pcs to the vinegar syrup and let them simmer till soft. This will take one to two min.
- Serve immediately.
- The Trout:Filet the trout by first removing the head then the two filets. Trim off the belly bones of each filet. Don't remove the skin.
- Smoke the trout filets by fashioning a smoker as follows: Soak a large handful of hard-wood chips in water for a few min. Take two pans of equal size and invert one over the other with a screen in between. Place the wood chips in the bottom pan and place the assembly over a medium flame till the wood chips begin to smoke. Place the trout filets on the screen and smoke for sixty seconds. Make sure you have good ventilation or possibly do this outdoors, it will generate a lot of smoke.
- Season the cornmeal with salt and pepper. Dredge the skin of the trout filets in the cornmeal by pressing them lightly into the mix, skin side down.
- Heat some butter in a cast iron skillet or possibly saute/fry pan over a medium flame. When it begins to foam add in the trout filets, skin side down, and pan fry them till they are done. This will take 3-4 min per side.
- Serve immediately.
- The Plate:Make the potato salad in advance. At the last minute toss it with the bacon, dressing and parsley.
- Start cooking the trout filets, as they cook begin poaching the rhubarb.
- On a warm dinner plate squeeze some of the ketchup. Add in a pile of the potato salad then a filet of trout, cut in half, one piece on top of the other. Arrange the trout so which the bottom piece's skin faces down and the top piece's skin faces up.
- Add in some just poached rhubarb and garnish with a parsley sprig. Serve with a flourish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1221g | |
| Recipe makes 4 servings | |
| Calories 1256 | |
| Calories from Fat 514 | 41% |
| Total Fat 57.66g | 72% |
| Saturated Fat 13.88g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 63mg | 21% |
| Sodium 1433mg | 60% |
| Potassium 2524mg | 72% |
| Total Carbs 158.99g | 42% |
| Dietary Fiber 11.8g | 39% |
| Sugars 123.38g | 82% |
| Protein 24.3g | 39% |
