Seared Nebraska Trout with eggplant puree, peperonata and dill
Recipe courtesy of Aleksiy Shalev, Executive Chef, Omaha (Neb.) Country Club.
Ingredients
- For Trout
- trout fillets - 2, 4 to 5 ozs each., skin on, all bones removed
- oil - 1 Tbsp.
- salt - to season
- ground pepper - to season
- butter - 1 Tbsp.
- For Eggplant Puree
- eggplant - 2, medium size
- blended oil - 1 tsp.
- salt - to season
- pepper - to taste
- sherry vinegar - 1/2 oz.
- honey - 1 Tbsp.
- butter - 4 ozs.
- For Peperonata
- red bell peppers - 2, medium size, grilled, peeled and julienned
- salt packed capers - 1 Tbsp.
- shallot - 1 tsp., minced
- white anchovy fillet - 1, Ortiz or Medusa brand, minced
- red wine vinegar - 1 Tbsp.
- olive oil - 3 tsps.
- lemon juice - to taste
- lemon zest - 1/2
- salt - to taste
- pepper - to taste
Instructions
For Trout
- Heat oil in a cast-iron pan over high heat until it is about to or just begins to smoke.
- Season trout fillets with salt and pepper and sear skin-side in the pan until crispy (60 to 90 seconds).
- Add butter and reduce the heat to medium-low.
- Continue to cook the fillets in the foaming butter, skin-side down until the flesh is cooked through (another 60 to 90 seconds).
For Eggplant Puree
- Place eggplants in a bowl and toss with oil, salt and pepper.
- Grill the eggplants until they are completely cooked through and very soft. Set aside until they are cool enough to handle.
- Peel the eggplants and transfer the flesh into a Vitamix blender and add vinegar, honey and butter.
- Blend until smooth and adjust the seasoning.
For Peperonata
- Combine all in a mixing bowl. Adjust seasoning with lemon juice, salt and pepper.
- Use dill fronds to garnish.
Chef's Note: We use Nebraska-raised steelhead trout from The Blue Valley Aquaculture farm.