Grilled Carolina Trout with Fingerling Potatoes

Grilled Carolina Trout with Fingerling Potatoes, Fennel Puree, English Peas, Spring Onions and Mint Pistou

For the grilled trout
4 trout filets
1 shallot
2 lemons
¼ cup olive oil

Mince the shallot, combine it with the olive oil and the zest of 2 lemons
Brush half of the marinade on the cleaned trout filets, season with salt and pepper
Grill on medium high heat skin side down for 1-2 minutes
Flip it over (the skin will come off) and continue cooking for another minute.
Brush the remainder of the marinade on the trout.

For the fennel Puree
2 fennel bulbs sliced
2 sprigs of thyme
1 qt vegetable stock
3 T butter melted
Salt and pepper to taste

Coat the sliced fennel and thyme in melted butter and season
Gently sweat in a small roasting Pan, cover and place in a 325 degree oven for 30 minutes
Remove thyme, and puree in Blender, add veg stock as needed
Season to Taste

For the mint pesto
1 cup packed mint leaves
¼ cup olive oil
Salt

Blanch the mint leaves in boiling water for 3 seconds, shock in an ice bath. Strain the leaves and squeeze out excess water. Puree the blanched mint leaves in a blender, slowly add the oil, and season to taste.

Roast spring eight onions in a 350 degrees oven until soft, 25 minutes
Blanch 2 cups of fresh English peas, shock and reheat in butter right before serving.

Chef Cassidee Dabney, Executive Chef of the Barn