Your Life A to Z Recipe: October 3, 2013 Chopped Vegetable Salad and Steelhead Trout, Pole Beans, Zucchini, Sweet and Sour Plum, Pistachio Vinaigrette

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by By: Executive Chef Paul McCabe, T. Cook’s Restaurant at Royal Palms Resort and Spa

azfamily.com

Posted on October 3, 2013 at 6:00 AM

Updated Thursday, Oct 3 at 12:01 PM

Your Life A to Z Recipe: Thursday, October 3, 2013

By: Chef Chef Paul McCabe

Chopped Vegetable Salad and Steelhead Trout, Pole Beans, Zucchini, Sweet and Sour Plum, Pistachio Vinaigrette

Chopped Organic Vegetable Salad, Pistou Vinaigrette, Parmesan

For the Vegetables
1/2 cup white cauliflower, blanched and chopped
1/2 cup purple cauliflower, blanched and chopped
1/2 cup yellow cauliflower, blanched and chopped
1/2 cup yellow beans, blanched and chopped
1/2 cup greens beans, blanched and chopped
1/2 cup broccolini, blanched and chopped
1/2 cup green zucchini, blanched and chopped
1/2 cup yellow zucchini, blanched and chopped
1/2 cup baby tomatoes, blanched and chopped

For the Pistou Vinaigrette
1oz Tarragon
1oz Parsley
1-1/2 oz Basil
1oz Chives
1oz Garlic
1cup Sherry vinegar
2cup Extra virgin olive oil
3oz Honey

Roughly chop all of the herbs and place in a blender with the other ingredients and process until smooth. Label, date and refrigerate.


For the Presentation
Place all vegetables in a bowl and lightly salt. Add vinaigrette and toss until well incorporated. Place the salad in a bowl and top with grated parmesan

Steel Head Trout with Pole Beans and Sweet and Sour Plum Sauce

Steel Head Trout
•    7 oz. portions of steel head trout, skin on or off
•    Salt
•    Grape seed oil
Pole Beans and Trumped Zucchini
•    3# yellow pole beans, cleaned and trimmed
•    3# trumpet zucchini, shaved
•    2 shallots, finely minced
•    Butter
•    Salt
Sweet and Sour plum Sauce
•    2# plums, sliced
•    Juice of 1 red beet
•    ¼ cup sugar
•    ¼ cup champagne vinegar
•    Tex 3
•    Water
Poach sliced plums in champagne vin until very tender. Take plums and vinegar and puree in blender until very smooth. Add in sugar and beet juice and continue to puree adding water as needed to get a slightly thick sauce consistency. Add in ½ teaspoon of tex 3 to give sauce sheen and help thicken the viscosity.  Season with salt and reserve for later use.
Pistachio vinaigrette
•    1 cup chopped pistachios
•    2 oz. champagne vinegar
•    1 oz. olive oil
•    1 shallot, minced
Mix all ingredients in a small mixing bowl and reserve for later use.


Cooking and Plating
In a medium sauté pan on high heat add canola oil and heat until almost smoking. Season trout on both side and place in the pan skin side down. After 20 seconds on high heat turn heat down to a medium heat and press firmly on the flesh of the fish to remove and air from the skin to ensure a crisp skin. Finish skin side down by roasting in the oven at 350 degrees for about 6 min. in another pan start with canola oil on medium heat add minced shallots and quickly sweat, then add zucchini and pole beans, season with salt and add butter until warm. On the plate spoon a dollop of plum sauce and drag to the end of the plate. Place down sautéed vegetables then fish directly on top. Top the fish with a spoonful of the pistachio vin. Serve and enjoy.

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