HERB PUREE
2 C picked babe spinach
¼ c picked fresh dills
¼ C picked fresh tarragon
½ C picked fresh basil
¼ C picked fresh parsley
One large potted of boiling water
One mixing bowl set over another mixing bowl filled with an ice bath
One blender
Drop all the herbs into the pot of boiling water and cook until they just separate when you pinch them in between your fingers, approximately 1.5 minutes. Strain out the herbs through a fine sieve and place directly into a blender or Vitamix. Blend on high until everything is smooth. There should be no grits from the herb particles remaining. Just smooth puree. Spoon the herb puree into the bowl that’s over top the ice bath and stir constantly until the puree is chilled. It should be a vibrant green. Place in a container and set aside for later.
BEURRE ROUGE (red wine butter sauce)
500ml cabernet sauvignon or pinot noir wine
1 C sugar
1/2 C diced cold buttr
Put wine and sugar into a pot and reduce over medium heat. Stir occasionally making sure nothing is sticking on the bottom. Reduce 75% so the final product should equal to 125ml. Pull off the heat and slowly whisk in the cold butter one cube at a time. Set sauce aside on your stove and leave at room temperature.
GRAIN PORRIDGE
1x onion (diced)
4x garlic cloves (minced)
¼ C Quinoa
½ C Einkorn
½ C Barley
¼ C Buckwheat
2tblsp Sunflower seed
2tblp Pine nuts
1C Diced potato
2L chicken stock
2tblsp Marscapone
½ C Parmesan
10ml. lemon juice
4tblsp Butter
200ml white wine
2tblsp herb purees
Put your chicken stock into a pot and bring to a simmer. In a large pot sweat down 2 tblsp butter, onion and garlic until translucent. Add the grains, and seeds and stir. Continue to sauté the grains for 2-3 minutes before adding in the wine and reducing to au sec. Begin to ladle in your stock 150 ml at a time and stir not allowing anything to stick on the bottom. After five minutes of cooking add the potato, sunflower seed, and pinnut. Continue cooking and stirring and adding stock until stock is gone or everything is tender approximately 20 minutes. Pull the pot off and add the rest of the butter, parmesan, marsapone, lemon juice, and herb puree. Stir everything together and season with salt and pepper to taste.
COOKING THE TROUT
5oz piece Diefenbaker trout skin on
Canola oil
Salt
Put a medium sized pan on high heat. Add just enough canola oil to glaze the bottom of the pan. You should be able to see a slight whisp of smoke come from the oil then turn the heat to mdium high. Season your piece of trout with salt on all sides. Place the trout skin side down into the slightly smoking pan. Do not panic or shake the pan frantically. It will sizzle and spatter and curl up a bit. Turn the heat to medium and let it cook for about two minutes. The fish should have released itself from the pan by now so using a thin spatula start to lift the edges releasing the skin from the pan. The skin should be golden all over and crisp to the touch. Turn the pan off and flip the fish to the other side and let sit for 30 seconds just sealing the flesh. Take the fish out of the pan and place on a flat tray lined with paper towel.
FINISHING TOUCHES
Diefenbaker trout
Local grain porridge
Beurre rouge
Cold Pressed Canola Oil
Sunflower sprouts
Large round dinner plate
On one half of large round dinner plate spoon out the green grain porridge. Spoon 3 good tablespoons of beurre rouge on the other side creating almost a ying yang affect. Place the seared trout right down the middle of the plate where the sauce and the grains meat. Drizzle the Cold Pressed Canola around the plate and top with 4 pieces of sunflower sprouts.
