Monday, October 24, 2011

Fillet of Trout on Bed of Kale with Shirataki Noodles, Artichoke and Mushroom Vinaigrette Sauce

Sous Vide Details: Cook trout at 135F for 30 minutes

Ingredients, Serves 2:
  • 1 whole trout (1-2 lbs)
  • 1 teaspoon chopped dill
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • 1 tablespoon butter
  • Kale:
    • 1 large bag of chopped Kale 
    • 1 cup chicken broth
    • 1 teaspoon sesame seed oil
    • 2 tablespoons toasted sesame seeds
  • Shirataki Noodles:
    • 1 - 7 oz package of Shirataki noodles (can be tofu, also can be thin or thick)
    • 2 tablespoons chopped cilantro
    • 1 cup chicken broth
    • 1/3 cup Japanese noodle base (can use Pad Tai noodle base too)
  • Mushroom Vinaigrette Sauce:
    • 2 cups chopped Shimeji mushrooms (or your favorite variety)
    • 1/4 cup champagne vinegar
    • 3 tablespoons unsalted butter
    • 2 tablespoons flour
    • 1/2 cup chicken broth
    • 2 tablespoons chopped tarragon
  • 2 large artichokes plus your favorite dipping sauce
Trout is a wonderfully light and healthy fish.  To butterfly fillet a trout takes some knife skills, but the end result is a beautiful presentation.  Butterfly fillet your trout. You can also fillet each side separately if you want.  Click here to see a youtube video on how to butterfly fillet a trout.

Since the Artichoke takes the longest, start with preparing it.  Heat a large pot of slightly salted water (2" in depth) until rapid boil.  Cut the tips of the Artichoke leaves off as well as 3/4 of the base stalk.  Drop the Artichokes in the boiling water and cook for 40 minutes.

Season the fillets with salt, pepper, dill and lemon juice and place in bag(s) and seal.  Pre-heat water bath to 135F and drop the fillets in.  Cook for 30 minutes.

While the trout is cooking, you can prepare the mushroom vinaigrette.  Heat the chicken stock on medium heat in a sauce pan.  Add the champagne vinegar and cook on simmer till reduced slightly, approximately 10 minutes.  Add the tarragon and whisk in the butter and flour.  Add the mushrooms and simmer for another 10 minutes until sauce is thick enough to coat the back of a spoon.

Shirataki noodles are considered a "miracle" noodle because they essentially have zero carbs, zero calories and zero fat!  Other than that, they're the same as other Asian noodles!  Some people think they have a fishy smell, but that's just the water that they are packaged in.  If rinsed well, they take the flavor of whatever broth they are cooked in, making them very flexible.  To prepare the Shirataki noodles, first, thoroughly rinse them in cold water for at least 2 minutes to remove the fishy smell.  Press the water out.  Heat the chicken broth on medium heat and add the noodle base.  You can use any noodle base or flavor sauce you want at this point, for example oyster sauce would work too.  Add the noodles and cook for 2 minutes.  Add the cilantro.

To prepare the Kale, heat the chicken broth in a large wok or deep pan on high heat until boiling.  Add the chopped Kale and cover for 2 minutes.  Using tongs, rotate the Kale occasionally.  Add the sesame seed oil and mix.  Salt and pepper to taste.  Add sesame seeds last.

To plate, once the trout fillets are done, heat a case iron skillet on high and add butter.  When butter is melted, gently remove the trout from the sealed bag and place skin side down in the skillet.  Sear the trout skin for 1 minute only.  Plate the Kale into a nice bed for the trout.  Place a clump of Shirataki noodles on the plate along with the Artichoke.  Please the trout fillet on top of the Kale bed.  Spoon some of the mushroom vinaigrette sauce on top of the fillets, add your favorite Artichoke dipping sauce (I like melted butter but my wife loves mayonnaise) and serve with a loving smile!


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