Ingredients
- 4 rainbow trout filets, 8-10 oz each
- 4 rainbow trout filets, 8-10 oz each
- 1 teaspoon mustard seeds
- 1/4 cup champagne vinegar
- 2 teaspoon dijon mustard
- 1/4 cup extra virgin olive oil
- 1/2 cup canola oil
- 1 cup whole shallot, minced
Preparation
Baking Directions:
Wood-Grilled Georgia Rainbow Trout1. Oil your grill and preheat to high heat.
2.Season the filets with salt and pepper; coat both sides of filet with Mustard-Seed Vinaigrette.
3.Grill the skin sides of filet first; cook 2-3 minutes, turning 1/4 turn once (skin side down).
4.When cooked 3/4 way done, turn over to the flesh sides.
5.Skin can be removed easily, if desired.
6.Cook for another 1-2 minutes, or until trout is firm to the touch.
Mustard-Seed Vinaigrette 1.Using the back of a sauté pan on your cutting board, crack the mustard seeds.
2.Whisk vinegar, mustard seeds, and mustard together in a mixing bowl.
3.While whisking, slowly drizzle in the oils.
4.If the dressing starts to become too thick, add a touch of water.
5.Season with minced shallots, salt, and pepper.
6.Let stand at room temperature for a few hours or overnight.
Serving Directions:
Chef’s serving suggestion: Place the trout filet on a plate and spoon a little of the Mustard-Seed Vinaigrette over the fish.
Toss the Spinach and Frisee Salad with kosher salt, freshly cracked pepper and Potato Dumplings; serve alongside the trout
