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Sonoma Modern American
Grilled Trout and Pecan Hash
Serves 4
Trout
4 10 oz trout clean
1 T chopped parsley
1 tsp chopped rosemary
3 T olive oil
salt and pepper
Sprinkle trout with herbs and drizzle with oil. Season just before grilling.
Hash
1 pound red potatoes cut in wedges
2 T olive oil
1 sprig rosemary
3 cloves garlic
salt and pepper
Toss together. Place in a baking dish in a single layer. Cover and bake @ 350* for 1 hr to 1 ½ hr. until tender.
1 red pepper small dice
1 green pepper small dice
1 onion small dice
1 T chopped garlic
1 sprig rosemary
2 T olive oil
Sauté all together in oil until tender. A little caramelization is good.
Honey Pecan Butter
¼ cup butter
1 T local honey
2 T chopped toasted pecans
1 T chopped parsley
Soften butter at room temperature. Whisk in all other ingredients. Roll in plastic wrap or spread on a plastic wrap lined pan. Chill till firm. Cut ¼ inch slices or cut into different shapes.
Assemble
½ cup toasted pecans
1 tsp chopped rosemary
1 tsp chopped parsley
Grill trout to desired temperature. Brown potatoes in olive oil. Add peppers and heat. Add pecans and herbs. Divide on plates and lay trout over. Top with honey butter. Serve and Enjoy!!!!!
