Written By Cynthia Annett-Hynes Recipes / Salad Apr 8, 2011 Traditional Nicoise Style Roasted Lake Trout Salad SHARE VIA: Facebook Twitter PinterestA gorgeous sunmmer salad featuring local lake trout and edible flowersVinaigrette1 Tbsp Fresh Tarragon Leaves (reserve Stems for Potato)2 Tbsp Pommery Mustard (Grainy Mustard)1 Lemon, Juiced1/4 Cup Red Wine Vineger1 peeled Shallot1 Tbsp Ice Wine1/2 Cup olive oil1. Combine all ingredients but the Olive Oil in food processor, Blend Smooth 2. Add Olive Oil Slowly to emulsify while Blending 3. Season with Sea Salt & Fresh Cracked Black Pepper Salad Ingredients4 6 oz Lake Trout Filets (Alternatives- All Trout Species, Salmon)4 Lg Organic Free Range Eggs Medium Boiled (Add boiling water to room temp eggs and boil for 9-10 minutes)4 Medium Size Red Potato Boiled with tarragon Stems Boil until cooked 3/4 of the way through. Keep warm for serving.150 g Organic Field Greens ( A nice combination of Bitter, Sweet, and Spicy).1 Bulb Shaved Thin Pickled Fennel (Sweet Pickling juice Preferred).4 Pickled Asparagus-(Traditional Pickling juice Prefered or use Fresh Grilled in Season).12 Cherry Tomatoes4 Day Lily FlowersSea Salt Cracked Black PepperDirections1. Pre Heat Oven to 350 2. Lay Fish Filets, Skin Side down on Baking Tray with Parchement Paper, Season with Salt and Pepper 3. Drizzle each Filet with a Small amount of the Vinaigrette 4. Bake Trout for 12 Minutes for medium texture 5. Slice Vegetables & Quarter Eggs, divide evenly in the center of four large Plates 6. Place a small handful of Greens over each vegetable presentation 7. Place Trout on top of Each Salad 8. Drizzle a Liberal Amount of Vinaigrette over fish and greens 9. Garnish with Edible Day Lily Flowers & Fennel FrawnsBon Appetit! Photo by Katie ZdybelRecipesSaladseafood SHARE VIA: Facebook Twitter Pinterest Written By: Cynthia Annett-Hynes ... Read More You may also like Bar / Recipes February 27, 2020 Kuma Bitters For those who can’t be bothered to finesse and monitor the blending process of the three-jar method written about in March| April’s Bar 101, here ... Read More Appetizer / Main course / Recipes December 30, 2019 Spinach and Herb Pesto Spinach and Herb Pesto Makes about 1 cup. 1½ cups finely chopped spinach 1½ cups chopped parsley 2 Tbsp lemon juice, about half a lemon 1 jalapeño ... Read More Appetizer / Main course / Recipes December 30, 2019 One Perogy Two Perogy Perogies with Potato and Wild Mushroom, or Two Cheese Filling This is my recipe for perogies with a fluffy, mashed-potato-infused dough—one ... Read More Books / Recipes / Review October 20, 2019 Cedar + Salt, Vancouver Island Recipes from Forest, Farm, Field and Sea It often surprises me how easy it can be to take for granted, or even forget, just how incredible this island is. Sometimes it is a visitor who helps ... Read More Appetizer / Recipes September 3, 2019 Sophie Fenlon’s Cervelle de Canut A lyonnaise cheese dip, literally translating to “silk worker’s brain” named after the “canuts” the silk workers of 19th century Lyon. ... Read More Main course / Recipes June 27, 2019 Sophie Fenlon’s Poulet au Vinigre A classic Lyonnaise dish, dating back centuries. Served with a tangy red wine vinegar reduction sauce and tons of fresh herbs. This is my twist on ... Read More Comments are closed.