From Executive Chef Gregory Rhoads of the Aurora Inn in Aurora, New York, this spirited dish is rich in flavor and showcases the robust flavor of lake trout.
Recommended Wine: Pinot Noir from Hearts & Hands Winery.
- 6 8-ounce fillets of fresh lake trout
- 2 ounces cooking oil
- 2 ounces whole butter
- 1 medium red onion, julienned
- 1 small leek (white part only), cleaned and julienned
- 3 poblano peppers, grill roasted, peeled seeded and cut in strips
- 2 jicama, peeled sliced and cut into ¼" strips
- 1 pound red grapes, cut in half and seeded
- ½ cup Finger Lakes Pinot Noir
- ½ cup red wine vinegar
- 3 tablespoons fresh cilantro, chopped
- 4 ounces salted butter, cold
- Salt and pepper, to taste
- A dash of Cayenne pepper
To prepare the fish: Season fillets with salt and pepper, then sear in a hot pan with oil and butter. Cook both sides until slightly golden brown (about 2 minutes per side), then remove and place in ovenproof pan to finish. Cook about 12 minutes at 350 F. The trout should still be slightly translucent in the middle.
To prepare the sauce: Remove the oil from the searing pan, then add the onion and leek and sauté for 2 minutes. Add the pepper, jícama and red grapes, then toss and allow pan to come back up to high heat. When hot deglaze with wine and vinegar Reduce quickly by half. Finish with butter and season
To plate: Remove fish from oven and pour sauce and vegetables on top..