Today I gave a demo at the 61st street farmers market. I must admit that I have not even shopped here yet this year. That being said, we love this market and the organizers. It was a great demo, smooth from the start and a great crowd. I love the free roaming chickens and all of the great farmers and vendors. Below is toady’s recipe and check out the market if you can. I bought the best carrots of the year today.
Pan Seared Rushing Waters Rainbow Trout with Sautéed Kale, Tart Apples & Caramelized Onions
1 trout fillet
1 bunch sautéed kale (diced)
1 spanish onion (sliced)
2 tart apples (sliced)
2 cloves garlic (minced)
3 T. olive oil
2 T. apple cider vinegar
1 T. butter
Juice from ½ lemon
salt & pepper to taste
First, heat a large sauté pan on medium flame. Then add olive oil, garlic and onions and cook them until the onions begin to caramelize. Then add the kale and apples and cook for 3-5 minutes until kale is tender. Then add vinegar & butter turn off the flame and stir until the butter has melted. Set aside covered while you cook the trout.
For the trout, place a sauté pan on high flame. Place oil, salt and pepper on the trout fillet so it is covered all over lightly. The place the fillet skin side down in the sauté pan. Cook for 3-4 minutes, until skin gets crispy. Then flip the trout and cook for 1 minute. Add lemon juice to the filet and trout is ready to serve.
To serve simply make a bed of the kale mixture and place the trout fillet atop.