Poached Speckled Trout with Sweet Potatoes 

This month's recipe comes to us from Chef Joel Brown of Café Hope, a nonprofit culinary arts and life skills program for at-risk youth. Café Hope is currently the only seed-to-table restaurant on the Westbank that also offers a community garden which provides much of the produce used in the restaurant's dishes. Café Hope is hosting Hope & Holidays on the Steamboat Natchez Friday December 12th featuring live music, a silent auction, and food provided by some of New Orleans favorite restaurants. For more information, see here. 

Serves 4

1. Prepare the Fish

1 whole speckled trout

¼ tsp ground black pepper

¼ tsp ground allspice

¼ tsp ground coriander

2 tsp salt

1. Fillet the trout, leaving the skin on and reserve the head and bones. Cut into 4 portions, making 2 shallow incisions through the skin on each portion.

2. Combine the spices and lightly coat both sides of the fish fillets, Allow to sit for 10- 15 minutes up to an hour.

2. Prepare the Broth

2 quarts water

2 garlic cloves crushed

½  bunch of parsley

2 bay leaves

1 tsp crushed allspice

2 tsp crushed black pepper

1 tsp whole coriander

1 lemon halved divided

1 tbsp salt

1 roasted fish head and bones

1. In a medium sized sauce pan combine water, garlic, parsley, bay leaves, allspice, black pepper, coriander, and 1 lemon half.

2. Bring to a boil, remove from heat add roasted head and bones.

3. Cover and steep for 15- 20 minutes. Strain liquid and return to medium heat, reduce by half

3. Prepare the Sweet Potato

1 medium sweet potato, peeled

4 Tbsp butter

1. CAREFULLY using your mandoline, slice your sweet potato lengthwise into thin strips

2. Once sliced, use a knife and cut them to about 1/4 inch thickness and set aside

3. Melt your butter in a large saute pan over medium heat and add in all of your sweet potato "noodles"

4. Continually stir and cook until the sweet potatoes are cooked through,

 about 5 minutes

4. Cook the Dish

4 seasoned skin on trout fillets

1 quart fish broth

2  Tbsp butter

1 prepared sweet potato

1 washed radish julienned

1 bunch washed radish greens cut into ribbons

1 satsuma zested and segmented

Salt and pepper to taste

1. In a 10- 12 inch sauté pan bring the fish broth to a simmer and add butter

2. Place seasoned fillets skin side down into the broth. Place the prepared sweet potatoes into the broth alongside the fillets

4. After 3-4 minutes flip the fillets and add cut greens and Satsuma zest.  Cook for another 3-4 minutes or until fish is fully cooked.

5. Transfer sweet potatoes and greens to a 4 shallow bowls, place fish on vegetables, spoon some broth into bowls, and garnish with satsumas and radishes. Season to taste