Char Grilled White Trout, Grilled Romaine, Aligot Twice Baked Po - Cleveland 19 News Cleveland, OH

Char Grilled White Trout, Grilled Romaine, Aligot Twice Baked Potato and Lobster Sauce

Char Grilled White Trout, Grilled Romaine, Aligot Twice Baked Potato and Lobster Sauce

Yield 1 portion

Portion Size 8 oz

Ingredients

(1)8 oz white trout filet, split in ½

1/8 tsp kosher salt

1/8 tsp ground black pepper

1 tsp olive oil blend

¼ head romaine heart, stem still attached

1 oz

olive oil blend

1/8 tsp kosher salt

1/8 tsp ground black pepper

1 aligot potato on French bread crostini

1 tsp liquid egg yolk

1 oz lobster sauce

Method

1. Season the trout with the salt and pepper, and rub the fish with the 1 tsp olive oil blend. Place on the grill, skin side down, and grill for 1 minute, then turn the fish 45 degrees with the same side down and grill for 1 additional minute to give an X mark on the skin. Remove the trout from the grill, place it on a sizzle platter, again skin side down, and finish it in the cheese melter. This fish cooks very quickly.

2. Place the romaine heart in a stainless steel bowl, and season with the salt and pepper, and toss with the 2T of olive oil blend. Place the romaine on the grill and turn often. Grill for about 3 minutes. Remove the romaine from the grill and cut off the core. Set aside to keep warm.

3. Brush the top of the aligot potato with the egg yolk, and place the aligot potato in a preheated 425F oven, on a sizzle platter, for 10 minutes to brown and heat through.

4. To plate, sandwich the grilled romaine between the trout, and place it on a warm plate, and place the aligot potato next to it. Drizzle the lobster sauce between the trout and potato. Serve.

Aligot Potatoes

Yield 20 portions

Portion Size ¾ cup

Ingredients

1 recipe mashed potatoes

16oz shredded Colby cheese

16 oz Canadian bacon, diced 1/8”x1/8”

1 bu scallions, washed and minced

4 oz liquid egg yolks

2 T kosher salt

20 french bread crostini

Method

1. Mix all ingredients, except the French bread crostini in a large stainless steel bowl. Lay out the crostini on a sheet pan lined with a parchment paper, and with a pastry bag fitted with a star tip, pipe ¾ cup of aligot potato mix onto each crostini. Hold chilled for service.

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