Ingredients
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2 Rushing Waters*
trout, trimmed and deboned
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salt
-
fresh-ground
white pepper
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olive oil
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1/2 cup thinly
sliced torpedo onions
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3 T sugar
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3 T vinegar
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1/2 cup cucumber,
peeled and diced
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1/2 cup sungold
tomatoes, cut in halves or quarters
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1/2 cup 1/4-inch
diced rustic bread croutons,
saut?ed in olive oil
-
1 T chopped
chives
-
1/4 cup sour
cream
-
1/4 cup half-and-half
-
1 t lemon juice
-
1 t horseradish
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Method
Brush a nonstick baking
sheet with olive oil. Season the trout on both
sides with salt and pepper. Place the trout
on the baking sheet. Drizzle with olive oil.
Cover the baking sheet with aluminum foil and
bake at 250? for 10 to 15 minutes or until the
trout is just cooked. Remove from the oven.
Turn the trout over and peel the skin away from
the fish.
Allow the trout fillets
to cool.
In a small skillet, saut?
the onions in olive oil. When they are tender,
add the sugar and vinegar. Simmer until the
liquid forms a syrup. Remove from the pan and
allow to cool. Mix the onions, cucumber, tomato,
croutons, and chives together.
To make the sauce in a small
bowl, mix the sour cream, half-and-half, lemon
juice, and horseradish together. Season with
salt and white pepper.
Assembly
Put the sauce on a chilled
plate with one fillet and a quarter of the pickled
onion salad.
*Rushing Waters trout
is raised organically and can be purchased at
Whole Foods stores in the Chicago region, via
the internet at www.rushingwaters.net
or by calling (800) 378-7088. The public is
invited to fish at the trout farm located near
Kettle Moraine in Wisconsin.
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