Jerk Trout with Green Goddess Dressing

 

Hot, hot, hot is the rule for a jerk spice rub, and this glaze, with its habanero or Scotch bonnet pepper, does the job. Cool green goddess dressing balances the heat. Chef Samuelsson also likes to garnish the trout with a poached quail's egg and fresh vegetable salad (as pictured). We have simplified the recipe for the home cook.

What you will need

3 whole scallions, trimmed and finely chopped

2 cloves garlic, finely chopped

1 habanero or Scotch bonnet pepper, ribs and seeds removed and finely chopped

3 Tbs. molasses

2 Tbs. brown sugar

2 Tbs. soy sauce

1-1/2 Tbs. extra–virgin olive oil

1-1/2  Tbs. rum

1/2 Tbs. fresh lemon juice

1/2 Tbs. dried thyme

1/2 tsp. ground allspice

1/2 tsp. ground cinnamon

1/8 tsp. ground nutmeg

Kosher salt and freshly ground black pepper

1/2 cup coarsely chopped fresh flat leaf parsley

1/2 cup coarsely chopped fresh dill

1/4 cup sliced fresh chives

2 anchovies, patted dry

2 Tbs. Champagne vinegar

1-1/2 cups extra–virgin olive oil

Kosher salt and freshly ground black pepper

Six 5-oz. trout fillets with skin, pin bones removed

Kosher salt and freshly ground black pepper

Olive oil for brushing pan

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