Smoked Trout With Sunchoke Salad
Making the most of fresh fish and fresh vegetables.
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Cooking tools:
- Smoker
- Kitchen scale
- Saucepan
- Pot
- Grater
- Peeler
- Blender
- Deep-fry thermometer
- Paper towel
- Mixing bowl
- Pastry brush
- Chef's knife
- Cutting board
- Fork
- Measuring cup
- Measuring spoon
- Slotted spoon
- Plate
- Whisk
- Stove
- Oven
- Refrigerator
- Paring knife
- Colander
- Serving platter
- Spoon
Ingredients
- 3 whole trout filleted with pin bones removed
- 1 cup balsamic vinegar reduced by 3⁄4
- 1⁄2 ounce bourbon
- 1⁄2 pound sunchokes
- 1 cup homemade mayonnaise
- 4 eggs hard boiled and grated on a box grater
- 1 sprig rosemary finely chopped
- 2 stalks celery
- 1⁄2 celery root shaved with vegetable peeler
- 1 cup picked and cleaned turnip greens
- 1⁄2 cup extra virgin olive oil
- 1 ounce lemon juice
- 1 ounce honey
- 4 sprigs thyme, finely chopped
- 1 tablespoon Dijon mustard
- salt
- pepper
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