Below is our third course from the Market class, a Brook Trout with Parsley Puree and Radish Salad. You can use any kind of fish for this dish really. The grassy taste of the parsley puree and the crispness of the radish salad would compliment any type of fish very well. enjoy.
Photos by Karen Mordechai
Brook Trout with Parsley Puree and Radish Salad
1 large bunch of parsley, trimmed of stems juice and zest of 1 lemon 1 cup of olive oil ½ clove of garlic, roughly chopped 2 bunches of radishes, trimmed of greens and cut into matchsticks ½ cup kalamata olives, pitted and roughly chopped zest and juice of 1 lime 1 tbl olive oil 4 fillets of brook trout
Place parsley, lemon juice, zest, olive oil, garlic salt and pepper in a blender and puree until smooth. Refrigerate, Toss together the radishes, olives, lime juice and zest, olive oil, salt and pepper. Refrigerate. Season both sides of the fish with salt and pepper. On high heat, place the fish skin side down in a sauté pan. Let crisp up and turn over. (3-5min) Cook flesh side down for 1 minute. For plating, put a dollop of parsley puree in the center of the plate, place fish on top and garnish with radish salad. Drizzle with some good olive oil.
Recipe Courtesy of Casey Solomon for Sunday Suppers