Thursday, March 17, 2011

Roasted Sunburst Trout by Asheville's Chef Mark Rosenstein: MyFoxATLANTA.com

Mark Rosenstein, former owner of The Market Place Restaurant, talks and demonstrates cooling with Slow Food on Channel 5 in Atlanta.


Chef Mark Rosenstein recipe:
Roasted Sunburst Trout!
Roasted Sunburst Farm Trout Stuffed with Black Walnuts, Sunshine Squash
Wrapped in Napa Cabbage, served with Mark’s Hard Cider Reduction

For Four – luncheon, appetizer or light entrĂ©e portion

Ingredients
6 tablespoons Sunshine squash puree (see note below)
3 tablespoons black walnuts - chopped fine (by hand)
2 – 6 ounces filets of Sunburst Farms trout, skin & pin bones removed
8 leaves of napa cabbage, blanched, drained, patted dry
salt & fresh ground pepper
1 tablespoon walnut oil
3 cups hard cider
1 teaspoon fresh thyme, chopped
1 tablespoon butter

Equipment

Baking sheet lined with either a silicone baking pad or a piece of baking paper

Non-aluminum sauce pan

Method:

Ahead of time: make the squash puree. (See notes below). Blanch, drain and dry the napa cabbage leaves, reserve.

Preheat oven to 425° F

Cut each filet in half. Lay four leaves of cabbage on the worktable, season with a little salt and pepper. Place 1 piece of trout on each leaf, season with salt and pepper. Using a tablespoon, equally divide the squash puree between the filets, and spread evenly with the back of the spoon. Evenly divide the black walnuts between the filets and spread evenly on top of the squash. Place the remaining leaves of cabbage on top of the filets and fold the bottlom leaves over the top. You may prepare ahead to this point.
In a non-aluminum saucepan, bring the 3 cups of hard cider to a boil, turn down the heat and cook until only 6 – 8 tablespoons of remain. Take off the heat.
Place the filets on the baking sheet. Place the trout in the preheated oven and bake for 6 – 7 minutes. Serve on warmed dishes.
Return the cider to the heat, briefly. Swirl in the butter, add the chopped thyme and spoon over the top of the fish.
Roasted Pumpkin & Squash Filling
Winter Squashes

Ubiquitous in the garden, there are more than 150 varieties of the hard skinned winter variety of squashes. Few make their presents known in the kitchen, which is a shame, as there are few vegetables that when properly cooked blend an inherent creamy texture with an earthy and often sweet flavor. The color of the flavor reflected in the color of the flesh – deep rust; a rich and lingering earthy taste that haunts the palate, especially when highlighted by a curry spice or one based on clove. Bright orange – zesty and sweet, when blended with citrus zest and butter makes a wonderful base for simmering mild fleshed birds – turkey, chicken.

Select ripe pumpkins without blemish. First, using a sharp, heavy knife, cut off the outer skin. Remove the stem. Cut into eighths, remove the seeds and inner membrane. Clean the seeds and reserve for toasting.

Cut the flesh roughly into 2 inch cubes. In a bowl large ample enough to hold all the flesh, season with salt, pepper, oil (just enough to coat the flesh) and any spice (sweet spice, curry spice, etc.)

In a moderately slow oven, roast the flesh until tender. Allow to cool and then puree.

This is a basic recipe/preparation.

This preparation may be refrigerated for a week, frozen or canned.

How to use it.

This preparation is one of my “Paint Pots” – that is, it is something in my basic cooking palette, especially for Fall and early Winter.

Combine the puree with some chicken or vegetable stock for a soup.

Make a ravioli – either with fresh pasta or using wanton wrappers. Variation – add a cheese, such as feta, a blue or other favorite.

As a vegetable mousse/timbale – combine with a few eggs, a bit of cream and fill a small mold. Bake bain marie until set.

Souffle – either savory or sweet.

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