Speckled Trout with Crab-stuffed Piquillos, Edamame, and Truffle Vinaigrette

Speckled Trout with Crab-stuffed Piquillos, Edamame, and Truffle Vinaigrette Recipe
Ralph Anderson

Yield:

Makes 4 servings

Recipe from


Ingredients

2 tablespoons rice vinegar
1/4 cup olive oil
1 tablespoon white truffle oil
2 cups fresh edamame
1 shallot, minced
1 tomato, peeled, seeded, and diced
1 tablespoon chopped fresh thyme
1/2 teaspoon salt
4 tablespoons butter, divided
4 (6- to 8-ounce) speckled trout fillets
Garnish: fresh herbs

Preparation

Combine first 3 ingredients in a large bowl, whisking well. Stir in edamame and next 4 ingredients. Set aside.

Heat 2 tablespoons butter in a skillet over medium-high heat. Cook 2 trout fillets, skin side down, 5 minutes or until skin becomes crispy and lightly browned. Turn fish and cook an additional 5 minutes or until done. Repeat with remaining butter and trout.

Spoon edamame salad on each of four plates. Top with trout and Crab-stuffed Piquillos. Garnish, if desired.

Note:

John Besh,

March 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note