Smoked Trout with Sautéed Rapini and White Beans, and West Michigan Blueberry Gastrique
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Smoked Trout with Sautéed Rapini and White Beans, and West Michigan Blueberry Gastrique
Category
Seafood
Ingredients
- 4 pounds fresh trout
- 1 bunch thyme
- salt and pepper
- 1 lemon, sliced
- 2 tablespoons Fustini's Delicate SELECT olive oil
- 1 yellow onion
- 2 garlic cloves
- 1 large bunch rapini
- 14 oz cooked white beans
- 3 tablespoons Fustini's Champagne vinegar
- ½ teaspoon red chili flake
- 1 tablespoon butter
- salt
- ¼ cup honey
- ¼ cup Fustini's West Michigan Blueberry Balsamic
- ¼ cup red wine
- 1 bunch of thyme
- salt
Trout
Rapini and White Beans
Gastrique
Directions
- Place trout on a sheet tray lined with parchment. Season with salt and pepper, then cover with thyme and lemon slices. Place in a smoker with preferably fruit wood at 220°, for about 45 minutes until fish is just starting to flake.
- Heat the olive oil in a pan over medium heat and sauté, the onion and garlic until translucent. Add the rapini and cook for 5 minutes until wilted down. Add the white beans and Champagne vinegar, along with the chili flake and butter, and cook until everything has become well combined. Season with salt to taste
- Place honey in a saucepan and bring to a light boil over medium heat until honey begins to darken in color. Add balsamic and let cook again until sauce is smooth. Add in red wine and thyme and simmer until sauce has a syrup like consistency. Season with salt to taste. Plate the fish on top of the greens and beans, and drizzle the gastrique on top.