Trout-and-Tomato Salad With Black Pepper Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 (10-ounce) rainbow trout fillet with skin |
1 tablespoon kosher salt |
1 tablespoon sugar |
1 tablespoon coarsely ground pepper |
1/2 cup chopped fresh dill |
2 tablespoons dry sherry |
3 tablespoons cognac |
2 tablespoons orange liqueur |
8 large plum tomatoes |
2 cups assorted baby greens |
black pepper vinaigrette |
Directions:
1. Make shallow cuts, 1/4 inch apart, on skin side of fish. Sprinkle with salt and next 3 ingredients; drizzle with sherry, cognac, and orange liqueur. Cover and chill 48 hours, turning once.
2. Cook tomatoes in boiling water 30 seconds; drain. Plunge into ice water to stop the cooking process. Drain and peel tomatoes. Cut a 1/4-inch-thick slice from top and bottom of each tomato. Scoop out pulp, and discard. Place each tomato on a serving plate; stuff with about 1/4 cup greens, allowing greens to extend from tomato. Drizzle with Black Pepper Vinaigrette. Cut fish into thin slices, and arrange around tomato.
3. *Smoked salmon may be substituted for trout and next 7 ingredients.
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