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Cranberry-Crusted Rainbow Trout with Warm Orange Vinaigrette
Food Management Staff
February 1, 2006
1 Min Read
FM Staff
YIELD: 14 servings
1 1/2 cups dried cranberries
1/4 cup ground ginger
2 Tbsps. granulated garlic
1 Tbsp. salt
1 Tbsp. lemon pepper
2/3 cup honey
14 boneless rainbow trout fillets, 6-oz. ea.
WARM ORANGE VINIAGRETTE:
1 cup leeks, julienned
1 Tbsp. oil (for sautèing)
1/4 cup sugar
2 Tbsps. Riesling
1/4 cup dried cranberries
1 cup orange juice
3/4 cup balsamic vinegar
1 Tbsp. soy sauce
1 cup olive oil
1 cup Riesling
3 qts. mixed greens
2 cups walnuts, chopped, toasted
28 segments orange
as needed, grated orange zest for garnish
FOR THE FISH: Place first 5 ingredients (cranberries through lemon pepper) in food processor. Process until finely chopped; reserve.
Heat honey and brush each fillet with about 2 tsps. honey. Sprinkle each fillet with about 1 Tbsp. cranberry mixture; reserve.
FOR THE VINAIGRETTE: Sautè leeks in 1 Tbsp. oil until soft.Add sugar and cook until caramelized; deglaze pan with 2 Tbsps. Riesling. Stir in cranberries and simmer 2 minutes. Stir in orange juice, balsamic vinegar and soy sauce. Whisk in olive oil; heat through. Keep warm.
PER SERVING, TO ORDER: Pour 1 Tbsp. wine over 1 trout fillet. Place skin-side down on lightlyoiled sheet pan; bake at 350°F until lightly browned, about 10 minutes. Toss 1 cup salad greens with 1 Tbsp. warm vinaigrette. Line plate with tossed greens; sprinkle 2 Tbsps. walnuts and 2 orange segments over split fillet; overlap on top of greens. Drizzle 1/2 Tbsp. vinaigrette on split fillets; garnish with orange zest.
Recipe and photo from Clear Springs Foods.
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