Seared Trout from the Main House

This Seared Trout with Shell Beans, Greens and Cornbread Buttermilk Sauce from Josh Feathers, Executive Chef at the Main House, is full of delicious flavor! It’s hearty, but not too heavy, and it’s a great meal to enjoy as temperatures cool. With a beautiful balance of greens, warm sauce and beans to compliment the fish, you’ll enjoy every bite. Try it with trout, or substitute your favorite fish or shrimp and enjoy!

Greens
1 pound collard greens, rinsed, trimmed and chopped
2 cups water
1 Tablespoon olive oil
¾ cup onions, chopped
8 cloves garlic, chopped
1 ½ cups green bell pepper, sliced
1 Tablespoon fresh lemon juice
1 teaspoon salt
½ teaspoon ground turmeric
½ teaspoon paprika
½ teaspoon ground allspice
2 Tablespoons fresh ginger root, minced

Sauté the vegetables briefly with a small amount of oil. Add in the spices and water. Cover and simmer until everything is tender. Correct/balance the seasoning with cider vinegar, salt and pepper.

Cornbread Buttermilk Sauce
1 Tablespoon clarified butter
1 ½ cup leeks, washed, rough chop
1 teaspoon garlic, minced
4 stalks celery, rough chop
2 ½ cups cornbread, broken
3 cups buttermilk
Salt and pepper to taste
1 quart vegetable stock

Method:
Heat oil and sweat the celery and leeks until translucent. Add garlic. Sauté for 1 minute more, then add vegetable stock and cornbread pieces. Simmer for approximately 15 minutes or until the vegetables are tender. Place into a blender and puree on low speed, gradually increasing to make a smooth puree. With the blender still running slowly, drizzle in the buttermilk. Add salt and pepper to your desired taste and keep warm until you’re ready to serve. If you need to reheat this sauce, bring it slowly to a simmer.

Shelled Beans
1 quart fresh shelled beans
1 cup bell pepper, diced small
¼ cup shallot, diced small
2 quarts vegetable stock

Begin by lightly sauteing the vegetables with a small amount of cooking oil in a pot that is large enough to fit all of the ingredients. As the vegetables begin to become tender, add in the beans and stock, along with a healthy pinch of salt. Bring this to a boil, then turn down to a simmer and continue cooking until the beans are completely tender.

Trout
Preheat a skillet that is large enough for 2-3 pieces of trout. You can also substitute your favorite fish or shrimp.

Dry the fillets with a paper towel then season with kosher salt and pepper. Add enough cooking oil to the skillet and heat on medium high, just until you begin to see a few whisps of smoke. Add the fillets skin-side down, and cook just until the skin begins to brown around the edges. Flip the fillets to the flesh side, and remove the pan from the heat. Let the trout fillets finish cooking with the residual heat from the pan.

Plate and Enjoy
To serve this dish, place roughly 1/2 cup of hot seasoned beans into a serving bowl, gently lay a fillet of trout on top and pour 2-3 oz. of sauce around the fish and beans. Add greens to one side of the bowl and serve.