Pan-Seared North Carolina Trout with Sweet Potato Brussel Sprout Hash, Apple Butter and Micro Greens
Submitted by Ryan Cavanaugh, Executive Chef, Carmel Country Club, Charlotte, N.C.
Yield: 2 servings
For mise en place:
4, 4-oz. N.C. trout filets, cleaned with skin on
¼ cup bacon, chopped
½ ea. white onion, diced
2 ea. sweet potatoes, peeled, small diced and blanched (scraps of sweet potato saved to make puree)
½ lb. Brussel sprouts, ends cut off and roasted
apple butter (see recipe below)
• In a medium-hot pan, add bacon and onion and cook until the onions are translucent.
• Add the blanched sweet potatoes and Brussel sprouts and continue to cook for about 3 to 4 minutes, stirring in about 2 tbsp. of the sweet potato puree to thicken the hash; season with salt and pepper and hold to the side until plating.
• In a non-stick pan, on high heat, sear the seasoned trout, skin-side down, for 2 to 3 minutes. Leave skin-side down in the pan and finish in a 500-degree oven for another 3 to 4 minutes.
For the Apple Butter:
(as followed, yields about 3 cups)
3 lbs. (about 8 apples) crisp and sweet apples (such as Gala, Honeycrisp, and Braeburn), peeled
1 cup apple cider
1 ½ cups sugar, divided
¾ tsp. ground cinnamon
¼ tsp. ground cloves
• Cut apples into one-inch pieces. Bring apples, cider, and ½ cup sugar to a rolling boil in a Dutch oven, over high heat. • Cover, leaving lid slightly ajar, and boil 20 minutes or until apples are tender and most of the liquid has evaporated; stir every 5 minutes.
• Process cooked apples and cooking liquid in a blender until smooth. Return mixture to Dutch oven. Stir in cinnamon, cloves, and remaining 1 cup of sugar. Bring to a boil over high heat.
• Reduce heat to low, and simmer, uncovered, stirring often, for 15 minutes or until thickened.
• Smear apple butter across the plate in the opposite direction.
• Place one spoonful of hash on the plate.
• Place one filet of the trout, skin-side up, over the hash.
• Put another spoonful of hash on top of the trout; place the other filet on the top.
• Garnish with micro greens.