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  • Poached Sea Trout

    Poached Sea Trout

    This is the recipe for the poached sea trout, heirloom tomato butter, chorizo and crispy basil dish prepared by chef Jesse Schenker for the Alta Editions | Eat. See. Play. dinners at The Gander in New York City on September 23rd and 24th, 2014.

    Servings & Time

    • Servings 4
    • Prep 15 minutes
    • Cook 2 hours


    For the Sea Trout
    • 4 six ounce sea trout filets
    • 1/2 cup sugar
    • 1/2 cup salt
    • 1/2 cup water
    • 2 cups olive oil
    For the Heirloom Tomato Butter
    • 2 large heirloom tomatoes
    • 2 cups red wine
    • 16 ounces (2 sticks), melted butter
    For the Chorizo
    • 1 link dried chorizo, peeled and diced
    For the Crispy Basil
    • 4 basil leaves


    For the Sea Trout
    In a medium saucepan, bring the sugar, salt and water to a boil. Remove from the heat and let cool. Place the sea trout filets into the cooled mixture and let sit for 20 minutes. Using two large slotted spoons remove the filets from the mixture and place on paper towels. Heat the olive oil up to 135-140˚ F. Carefully place the sea trout filets in the olive oil and let sit for 30 minutes.
    For the Heirloom Tomato Butter

    While the sea trout is cooking, fill a medium bowl with ice and water. In medium saucepan, bring 1 1/2 quarts of water to a boil. Blanch the tomatoes in the water for 30 seconds to one minute. Place the tomatoes in the ice bath to stop the cooking process. Peel and core the tomatoes.

    Purée the cleaned tomatoes in a blender or food processor. Place the purée in a pot over medium-low heat and cook, stirring occasionally, until the purée is reduced to a paste. Be careful to not let the purée burn. Meanwhile, in a small pot, bring the red wine to a boil and reduce to a syrupy consistency. Add the tomato paste to the wine, reduce the heat to medium low and let cook for several minutes to combine the flavors. Slowly whisk in the melted butter until you get an emulsified sauce. Reserve the sauce in a warm part of your kitchen.

    For the Chorizo
    Heat a medium sauté pan over high heat, add the diced chorizo and let the fat render from the sausage. Remove the chorizo from the pan and drain on paper towels.
    For the Crispy Basil

    Heat a small saucepan with 1 inch of canola oil over medium-high heat until it reaches 400˚ F. Add the basil leaves and fry until translucent and crispy. Using a skimmer or a large perforated spoon, remove the basil from the oil and place on a paper towel.

    To serve: Place one filet in the middle of each plate. Spoon the butter over and around the fish. Garnish with the chorizo and crispy basil.

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