Thursday, July 21, 2011

Toast = Trout Rillettes + Apple Cider Crème Fraîche + Lovage

Yield 8 Servings
what you need:
prosecco or other light white wine, 1 cup
apple cider, 1 cup (for poaching fish) + 1 cup (for reduction)
water, 3 cups
shallots, sliced, each

trout fillets, boneless, skinless, 2 pounds 

mustard seeds, toasted, 1/2 tsp

cracked black pepper, to taste
fleur de sel, to taste
fresh horseradish, 1/2 tsp
lime zest and juice, ½ of a lime
extra virgin olive oil, 5 Tbsp 
 + 2 Tbsp (for grilling bread)
crème fraîche, 2 Tbsp 

lovage, chopped,  2 tsp
baguette or other rustic bread, sliced 1/2 inch thick, 16 pieces
fuji apple, julienne, 1 each
how you make it:
1. In a small sauce pot, reduce 1 cup of the apple cider down to 1 Tbsp. Cool completely.
2. When the cider is cool, mix with the crème fraîche and chill for at least 30 minutes.
3. In a medium-sized pot, bring 3 cups water, the remaining 1 cup cider, wine and shallots to a gentle simmer.
4. Poach the trout in the simmering water for 7-10 minutes until the fish is cooked. 
5. Remove the fish and let it rest for 5 minutes, then cool completely in the refrigerator. Discard the poaching liquid.

Break up the chilled trout into a bowl and add 5 Tbsp of the EVOO, cider crème fraîche, mustard seeds, lime zest and juice, horseradish, lovage, and salt and pepper.
7. Gently fold the ingredients together, being careful to break up the fish but not mash it completely. Cool in the refrigerator for at least 1 hour.
8. Brush the bread slices with the remaining olive oil and season with salt and pepper. Lightly grill.
9. When the trout mixture is cool, spread on the warm grilled bread and top with the apples. Serve.

music pairing: bon iver - calgary