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.
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