Chef Kelly Cattani - November 2018
For this course prepare items in this order:
prepare spice mixture, fabricate trout and get it ready to fire, prepare pea puree, prepare vegetable garnish, prepare orange garnish, fire trout (just prior to service), very last minute we will make the pan sauce for which we will require 1 lb cubed butter
Ras el Hanout spice mixture
8 cardamom pods
6 allspice
2 piece cinnamon stick
2 dried red chilies
2 tsp black peppercorn
2 tsp coriander
2 tsp ground ginger
2 tsp ground turmeric
2 tsp dried mint leaves
1 tsp ground mace
1 tsp whole cloves
1 tsp anise seed
1 tsp nigella seed
Grind all these lovely things together until quite fine. Store in an airtight container until required.
Seared Spiced Trout with Oranges and Herbs
3kg fresh steelhead trout, skin on, filleted
25 thin slices of orange
Ras el Hanout spice blend
Salt and pepper
Fresh flat leaf parsley, thyme, basil, general fresh herbage
25 parchment paper squares, apx 3” x 3”
25 parchment rectangles apx 2” x 12”
Olive oil
1 lb cubed butter
Cut trout fillets into 25 squares measuring 2” x 2” and place in a hotel pan. Drizzle all with olive oil, salt and pepper and gently toss to coat.
Heat up a good quality steel or cast iron pan over high heat. Once it is SUPER hot place each the fish pieces, skin side down, taking care not to crowd the pan. Once the skin is crisp remove the fish to a sheet pan and repeat with remaining pieces. The pan needs to be very hot so take care to allow it to heat up sufficiently between batches of fish. Sear the skin side of all the pieces of trout.
Place parchment squares on a separate sheet pan. In the center of each square lay one slice of orange, followed by a level pile of fresh herbs. Tap the seared side of each piece of trout into the spice mixture, gently tapping off any excess. Place the fish atop the herbs, skin side facing upwards. Repeat for all remaining fish pieces. Wrap the parchment rectangle around the sides of fish, leaving the top exposed. Roll the two ends together and crease to secure the paper.
Just prior to service cook the trout in a 400*F oven. It will take 6-8 minutes only.
Pan Sauce
Once the trout is cooked *carefully* pour off the pan juice into a sauté pan. Heat it to boiling, remove it from heat and whisk in the prepared cold cubed butter. Taste and adjust seasoning. If needed add a touch of lemon juice or orange juice to round out the flavor.
Green Pea Puree
1 bag frozen green peas
Salt and pepper to taste
Olive oil
Place frozen peas in warm water to thaw. Drain them and puree with a little salt and pepper, adding olive oil as needed to ensure the puree is smooth. Taste and adjust seasoning. Wrap well and refrigerate until needed.
Snap Peas
5 per person (about 5 small bags needed)
Olive oil
Salt
Clean snap peas. Blanch for one minute in boiling water and shock in an ice bath. Strain and reserve until needed for service. At time of service heat through either in steamer or in the oven, season with salt and olive oil and serve.
Edamame
1 lb frozen shelled soy beans
Olive oil
Salt
Thaw frozen edamame in warm water. Strain and reserve until service. Heat at the same time as the snap peas and season with olive oil and salt
Fresh Orange
8 oranges
Zest all the oranges and dehydrate the zest under a heat lamp (we will use this if time allows it to dry enough).
Use a paring knife to clean the skin and pith off the oranges. Segment the oranges. Cut each segment into approximately 4 small pieces. Use, along with flatleaf parsley leaves, to garnish the plates.