Executive Chef Stephens W. Adams, and Team
Recipe by Southern Living November 1998

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Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Make shallow cuts, 1/4 inch apart, on skin side of fish. Sprinkle with salt and next 3 ingredients; drizzle with sherry, cognac, and orange liqueur. Cover and chill 48 hours, turning once.

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  • Cook tomatoes in boiling water 30 seconds; drain. Plunge into ice water to stop the cooking process. Drain and peel tomatoes. Cut a 1/4-inch-thick slice from top and bottom of each tomato. Scoop out pulp, and discard. Place each tomato on a serving plate; stuff with about 1/4 cup greens, allowing greens to extend from tomato. Drizzle with Black Pepper Vinaigrette. Cut fish into thin slices, and arrange around tomato.

  • *Smoked salmon may be substituted for trout and next 7 ingredients.

Source

Biltmore Estate

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