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Olive Oil Poached Smoked Trout and Carolina Shrimp With Baby Vegetable Salad

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Sonoma Modern American
Presented by Executive Chef Tim Groody

Extra Virgin Olive Oil Poached Smoked Trout and Carolina Shrimp
With Baby Vegetable Salad

Serves 4

Seafood

6 oz smoked trout skin removed

12 medium sized shrimp

1 shallot chopped

2 garlic cloves chopped

2 T vegetable stock

2 T chopped parsley

1 T chopped tarragon

4 T extra virgin olive oil

the zest and juice of 1 lemon

Several hours before season the peeled and deveined shrimp

with salt and pepper, cook in ½ the oil, shallots and garlic.

Start in a cold pan and cook slowly over low to medium heat.

When cooked remove from the heat and toss with the some of

the herbs, lemon zest and juice. Let marinate for several hours.

Vegetables

4 baby gold beets roasted in water bath peeled and cut in thin

wedges

4 baby turnips blanched, peeled and cut in thin wedges

4 baby carrots peeled, blanched and cut in thin bias slices

12 chervil sprigs

1 bulb baby fennel sliced thin

Combine all the vegetables except the chervil. Toss with the

shrimp and marinate.

Assemble

Remove shrimp salad from the refrigerator for 15 minutes

before serving. Divide the smoked trout into 4 equal portions.

Warm in he remaining olive oil, shallots and garlic over a low

heat. When warmed thru add some herbs. Place trout and

some of the juices on plates. Toss chervil with shrimp and

divide over the trout. Drizzle with some of the juices. Serve

and Enjoy!!!!!

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