Answer Restaurant's Trout Recipe - WSMV News 4

Answer Restaurant's Trout Recipe

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Arugula & Pea Puree
Makes 2 cups
Ingredients:
 12 oz. Fresh Peas
 2 tsp Kosher Salt
 1 ½ cups water
 84oz. Arugula
 3 TBL Butter
 2 TBL Heavy Cream
 2 ½ tsp Yuzu
 1 ½ tsp Salt
 ¾ tsp Fish Sauce
 ½ Salt
 ½ tsp Black Pepper

Bring Peas, Salt, Arugula and water to a boil. Cook for 30 seconds.
Strain Peas and Arugula and while still hot place in a blender.
Add in all additional ingredients.
Blend until smooth.
Herb Vinaigrette
Makes 1 cup
Ingredients
 1 TBL Fresh Thyme, chopped
 1 TBL Fresh Dill, chopped
 3 TBL Fresh Basil, chopped
 ½ cup White Wine Vinegar
 3 TBL Honey
 ½ cup Extra Virgin Olive Oil
 2 tsp Kosher Salt
 1 tsp Black Pepper

Combine all ingredients EXCEPT Olive Oil in a bowl and whisk to combine.
Slowly add in the Olive Oil while whisking.
Refrigerate.
Salad Mix
Ingredients
 Watercress
 Belgium Endive
 Radicchio

Combine all ingredients in the ratio of 1 Watercress : ½ Belgium Endive : ½ Radicchio
Cornmeal Crust
Ingredients
 All Purpose Flour
 Cornmeal

Combine all ingredients in the ratio of 1 Flour : 2 cornmeal

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