Trout Bruschetta With Chili Vinaigrette (Michael Chiarello) |
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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 10 |
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Ingredients:
12 1/4 -inch-thick slices country-style bread, cut in half crosswise |
2 tablespoons extra-virgin olive oil, plus more for brushing |
kosher salt |
freshly ground pepper |
4 trout fillets, skin on |
1/2 cup instant flour (such as wondra) |
1 cup chopped roasted red peppers |
16 oil-cured black olives, halved and pitted |
2 tablespoons finely chopped fresh parsley |
1 tablespoon chili powder |
1 large clove garlic, minced |
3 tablespoons sherry vinegar |
4 tablespoons hot chili oil |
2 tablespoons extra-virgin olive oil |
kosher salt and freshly ground pepper |
2 tablespoons finely chopped fresh parsley |
Directions:
1. Make the bruschetta: Preheat the oven to 375 degrees F. Lay the bread slices on baking sheets, brush with olive oil and season with salt and pepper. Bake until crisp, 5 to 6 minutes.
2. Line a rimmed baking sheet with foil, then sprinkle 2 tablespoons salt over the foil. Lay the trout fillets skin-side down on the salt and sprinkle liberally with more salt. Set aside in the refrigerator for 10 minutes.
3. Meanwhile, make the chili vinaigrette: Toast the chili powder in a small skillet over low heat, 1 minute. Let cool. In a small bowl, whisk the chili powder, garlic and vinegar. Whisk in the chili oil, olive oil, 1/2 teaspoon salt, pepper to taste and the parsley.
4. Rinse the trout fillets and pat dry. Season the trout with pepper. Fill a shallow dish with the instant flour. Dredge the fillets in the flour, shaking off the excess.
5. Heat 2 tablespoons olive oil in a large skillet over moderately high heat. When hot, add the fish, skin-side down, and cook until crisp, about 1 minute. Turn with an offset spatula and cook on the other side until done, about 1 minute. Drain on paper towels.
6. To serve, cut the trout into bite-size pieces. Top each toast with a piece of roasted red pepper and a piece of trout. Spoon some of the vinaigrette over the trout. Sprinkle with the olives and parsley.
7. Photograph by David Malosh
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