SMOKED TROUT LETTUCE WRAPS WITH MEYER LEMON DRESSING AND CARROTS
Provided by Bobby Flay
Time 23h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the trout: Combine 4 cups water, the salt and sugar in a 4-quart container and stir until the salt dissolves, 1 to 2 minutes. Add the trout, making sure they are submerged. Cover the container and refrigerate for at least 1 hour and up to 3 hours.
- Remove the trout from the brine, rinse thoroughly with cold water and pat dry. Place the trout skin-side down on a rack set in a half baking sheet. Place the rack in the refrigerator for drying, 21 to 24 hours or until the trout skin becomes shiny and somewhat tacky to the touch.
- Prepare the smoker using pecan or apple wood chips so that it maintains a temperature of 190 degrees F. Place the trout onto the smoking racks, skin-side down, separating them by at least 1/4-inch. Place the smoking racks in the smoker. Adjust the heat as needed and cook until the trout is cooked through, has darkened in color and has the desired level of smoke flavor, about 20 minutes. Remove the flesh from the bones of the trout and flake the trout into medium pieces.
- For the Meyer lemon dressing: Whisk the lemon juice, mayonnaise, mustard, vinegar, honey, zest and sprinkle with salt and pepper in a medium bowl. Slowly whisk in the oil until emulsified.
- For the assembly: Place several pieces of the trout into individual lettuce leaves, drizzle with some of the Meyer lemon dressing and top with the carrots and parsley. Roll the lettuce leaves and eat.
CREAMY MEYER LEMON DRESSING
This delicate, lemony dressing is wonderful with most lettuces, both delicate and robust. I especially like it with endive. If you can find it, lemon-scented olive oil, sold in some gourmet shops, will add a delicious flavor.
Provided by Martha Rose Shulman
Categories easy, quick, weekday, condiments
Time 20m
Yield 1 1/3 cups
Number Of Ingredients 7
Steps:
- Soak the shallot in cold water for five minutes. Drain and dry on a doubled-over paper towel. Then combine with the salt and lemon juice in a small bowl. Let sit for 15 minutes. Add the pepper, then whisk in the olive oil and buttermilk or yogurt.
Nutrition Facts : @context http, Calories 450, UnsaturatedFat 40 grams, Carbohydrate 4 grams, Fat 49 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 7 grams, Sodium 145 milligrams, Sugar 2 grams
MEYER LEMON VINAIGRETTE
When Meyer lemons are in season, typically between November and March, be sure to snag some up to make this lemon-Parmesan dressing. Meyer lemons are much less tart and acidic than traditional lemons, like a cross between a lemon and a mandarin. They're also sweeter, so no additional sugar is needed. I love this on kale salad, but also drizzled over roasted veggies or grilled salmon or trout.
Provided by France C
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- Combine olive oil, Meyer lemon juice, balsamic vinegar, Parmesan cheese, garlic, zest, salt, and pepper in a small blender cup. Blend until dressing is smooth, 30 to 45 seconds.
Nutrition Facts : Calories 136.2 calories, Carbohydrate 1.3 g, Cholesterol 1.1 mg, Fat 14.4 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 2.2 g, Sodium 165.6 mg, Sugar 0.7 g
MEYER LEMON DRESSING
Steps:
- Whisk together the lemon zest and juice, vinegar, mayonnaise, mustard, and honey in a medium bowl. Season with salt and pepper. Slowly whisk in the oil until emulsified. The dressing can be made 1 day in advance and stored in a container with a tight-fitting lid in the refrigerator.
MEYER LEMON DRESSING
This is great on oysters, grilled fish, chicken, and salads, or you can toss it with roasted or grilled veggies like asparagus and beets. This keeps for several days in the refrigerator. Came from The Big Sur bakery.
Provided by aronsinvest
Categories Salad Dressings
Time 10m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 7
Steps:
- Pour the orange juice into a small saucepan and reduce it over medium-high heat until syrupy, 5 to 7 minutes - you should be left with about 1 tablespoon. Put the reduced orange juice, vinegar, mustard, salt, lemon juice, and lemon zest into a blender. With the blender running, add the oil in a slow, steady stream, blending until the dressing is thick and emulsified. Transfer the dressing to a plastic container or glass jar and refrigerate until ready to use.
Nutrition Facts : Calories 252.3, Fat 27.3, SaturatedFat 5.4, Sodium 232.3, Carbohydrate 2.7, Fiber 0.1, Sugar 1.9, Protein 0.2
SMOKED TROUT SALAD WITH MEYER LEMON DRESSING
Steps:
- Toss the endive, shallots, and radishes in a large bowl. Toss with half of the dressing and season with salt and pepper. Divide the mixture among 4 plates and arrange the beets around the plate. Tear the trout fillets into bite-sized pieces and place on each salad. Top each with 1 tablespoon of the trout roe and serve.
- Whisk together lemon juice, vinegar, mayonnaise, mustards and salt and pepper in a medium bowl. Slowly whisk in the oil until emulsified and stir in the tarragon.
- Combine water, salt, and sugar in a large container and mix until the salt is completely dissolved. Add the fish, cover, and refrigerate for 1 hour.
- Soak wood chips in water for at least 1 hour. Remove trout, rinse and dry thoroughly.
- Use a covered grill (charcoal, gas or electric) and preheat to about 200 degrees F. Cover
- heated coals with 1/3 of the hickory chips. Place fish, skin side down, on well-greased grill, about 4 inches from coals. Close grill hood and open vent to circulate smoke. Add additional hickory chips, as necessary. Smoke trout for approximately 20 minutes. Trout is done when the cut surface is golden brown and flakes easily with a fork.
PEPPERY GREENS WITH MEYER-LEMON DRESSING
Freshly squeezed Meyer-lemon juice brightens the mustard vinaigrette in this simple salad and tempers the bite of the watercress, arugula, and frisee. Try pairing it with Pork Wellington with Prosciutto and Spinach-Mushroom Stuffing.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Yield Serves 8 to 10
Number Of Ingredients 6
Steps:
- In a large bowl, whisk together lemon juice, mustard, and sugar. Slowly add oil in a thin stream, whisking constantly; generously season with salt and pepper. Add greens; toss until leaves are evenly coated in dressing. Serve.
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