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CAMPFIRE TROUT

8 oz Carolina Trout portion – filet

1 oz Canola Oil

¼ head Romaine Lettuce, root end intact

3 fl oz Lady Pea Vinaigrette (see recipe)

2 tbsp Pecans, toasted and chopped

1 oz Goat Chèvre Cheese

2 tbsp Green Onions – chopped

Brush the sides of the romaine wedge with oil and sprinkle with salt and pepper. Grill for 90 seconds on each side until lightly charred, but not wilted.

Season trout with salt and pepper to taste. Ladle oil into cast iron skillet and place trout flesh side down to cook until crisp. Flip and crisp the skin side.

Place grilled romaine on a large plate. Place trout over the top. Ladle 3 fluid ounces of Lady Pea vinaigrette over fish and then top with a sprinkling of toasted pecans, goat chèvre and chopped green onions. Makes 1serving.

 

LADY PEA VINAIGRETTE

½ cup Lady Peas, dried

1/8 cup Yellow Onion – diced

1/2 tbsp Canola Oil

1 each Bay Leaf

½ tsp dried Thyme

1/8 tsp Black Pepper

1 ½ cup Water

¼ cup Sherry Vinegar

1 tbsp Shallots – chopped

½ tsp Garrlic – minced

1 cup Vegetable Oil

¼ tsp Salt

Cover Lady Peas with warm water to wash; drain and discard water.

Sweat onions in canola oil over medium heat until translucent. Add bay leaf, thyme, pepper, water and peas. Bring to a simmer and cook until peas are tender, but not too soft. Pour peas through a strainer and discard the liquid. In a mixing bowl, combine vinegar, shallots and garlic. Whisk well and then add oil. Stir in cooked peas and onions and season with salt. Serve warm over trout.

Makes 1¾ cups.

 

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 2007

This recipe is property of Quaintance-Weaver, Inc.Unauthorized commercial use is forbidden.