Olive Oil Poached Smoked Trout with Fennel and Radish salad, Confit Potatoes and Sauce Gribiche
This elegant dish of Olive Oil Poached Smoked Trout, Fennel and Radish Salad is served with a classic French sauce — gribiche. Made with eggs, mayonnaise, extra virgin olive oil, herbs, diced capers and cornichons, gribiche is a bright and briny superstar in the kitchen. This dish makes for a great brunch or lunch menu item. Find the recipe and printable recipe PDF below!
Yield: 8 Portions
Method
Heat oven to 300 degrees F
For the Trout Cure: Combine all cure ingredients and mix well.
Cover each side of with fish with the cure. Let sit for 30 minutes. Rinse off the cure and dry the fish well.
Heat a smoker with wood chips and smoke fish for 5 minutes on medium high covered with foil. Cool.
Heat olive oil to 140 degrees and add fish. Poach for 10 minutes in olive oil, remove, and let cool.
For the Potatoes: Place all ingredients for the potatoes in a baking pan, cover with foil, and bake for 1 hour.
Cool potatoes in oil, remove and slice each in half.
For the Salad: Combine all ingredients for the salad together right before serving.
To Assemble: Place gribiche on plate and spread into 5x2 inches, Top with potato halves.
Place trout fillet on top of potatoes, Top trout with salad and serve.
Ingredients
Trout Cure
2 cups kosher salt
½ cup sugar
1 ea. lemon zest
1 ea. grapefruit zest
8 ea. trout filet, boned and skinned
1 cup wood chips, soaked
2 qt. extra virgin olive oil
Salad
2 ea. fennel bulb, shaved on a mandolin
4 ea. radish, red, sliced thinly on a mandolin
1 cup sweet onion, thinly sliced
Salt as needed
Ground black pepper, as needed
¼ cup extra virgin olive oil
¼ cup grapefruit juice
Potatoes
1 lb. marble potatoes, red and yellow
2 cups extra virgin olive oil
4 ea. thyme sprigs
8 ea. garlic cloves, in skin
2 cups Gribiche Sauce (find the recipe here)
This recipe and video were produced by The Culinary Institute of America as an industry service,
thanks to the generous support of the International Olive Council.
