Warm Smoked Trout Kohlrabi with Arugula and White Balsamic-Honey Vinaigrette Over Watermelon Gazpacho
Recipe courtesy of Matthias Wieder, Executive Chef of North Shore Country Club (Glenview, Ill.).
Ingredients
- For White Balsamic-Honey Vinaigrette
- white balsamic vinegar - 1/2 cup
- honey - 3 Tbsps.
- olive oil - 1/4 cup
- salt - to taste
- pepper - to taste
- For Kohlrabi Salad
- kohlrabi - 2 each, medium size
- white balsamic-honey vinaigrette - 3/4 cup
- baby arugula - 1 cup
- salt - to taste
- pepper - to taste
- For Warm Smoked Trout
- rainbow trout - 2 ea., 6-8 oz.
- hickory wood chips - 1 cup, fine
- salt - to taste
- pepper - to taste
- micro star flowers - as needed, for garnish
- salmon or trout caviar - as needed, for garnish
Instructions
Procedure:
- For white balsamic-honey vinaigrette: Mix vinegar and honey together. Slowly whisk the oil to the vinegar-honey mix. Finish with salt and pepper.
- For Kohlrabi salad: Peel the kohlrabi well, all the way to the white part. On a Japanese Mandolin cut the kohlrabi into fine strips. Toss all ingredients lightly in a bowl.
- For Warm Smoked Trout: In a deep pot or pan spread the hickory chips and place it on a fire or range.
- Portion trout to your liking and keep the skin on.
- Season the fish from all sides.
- Insert into the deep pot or pan a screen above the wood chips.
- When the Wood chips start to smoke, place the trout on top of the screen insert and cover with another pan or pot.
- It takes about 4-5 minutes. It depends of the thickness of the fish.
- When fish is done take it out and carefully takeoff the skins.
- Plate trout over bed of kohlrabi salad. Garnish. Serve.