Recipe from Christine, inspired by the Snake River Grill, Jackson Hole, Wyoming.
We deconstructed an amazing dinner we had at the Snake River Grill while on a ski vacation in Jackson Hole. The recipe was served with a horseradish crème fraîche and a ton of butter, which is fine when you are skiing or snowboarding all day long and burning a zillion calories. One of my goals in making this cookbook is to have meals that don’t make you go into cardiac arrest. You will love this! And, the apples with the horseradish vinaigrette are a welcomed and unexpected accompaniment.
Ingredients:
Watercress Salad with Apple Vinaigrette:
- 1 head watercress lettuce, bottoms removed
- 1/2 apple, cored and sliced into 1/2 moons
- 1/4 pound fresh horseradish root, peeled and coarsely grated
- 4 tablespoons cider vinegar
- 2 tablespoons lemon juice
- 1 tablespoon minced shallots
- 1 tablespoon salt
- 1/4 tablespoon fresh ground black pepper
- 4 tablespoons apple cider
- 4 tablespoons olive oil
- 2 teaspoons toasted walnut oil
Horseradish Creme:
- crème fraîche
- lemon zest, to taste
- jarred horseradish, to taste
Pecan Crusted Trout:
- lightly toasted pecans
- 1 1/2 cups bread crumbs
- 4 tablespoons chopped parsley leaves
- 2 teaspoons salt
- 1 teaspoon fresh ground black pepper
- 1 tablespoon chopped rosemary leaves
- 4 Idaho trout fillets
- 2 ounces unsalted butter, room temperature
Preparation:
To make the pecan crusted trout: Preheat the oven to 450°F. Combine all of the dry ingredients, seasonings and herbs. Brush each trout fillet with butter. Sprinkle the buttered side of each trout fillet with the pecan crust and press firmly with your hand to completely cover each fillet. Place the un-breaded side of the trout down on the buttered cookie sheet. Bake for 10 to 12 minutes or until the flesh is firm and flaky.
To make the watercress salad and apple cider vinaigrette: In a large bowl, toss the apple slices with the lemon juice. This will prevent browning. In a separate bowl, combine the cider vinegar, horseradish, minced shallot, salt, apple cider, olive oil, and walnut oil. Dress apples with the vinaigrette.
Using a large spatula, carefully lift the trout onto a plate. Put a dollop of the horseradish cream over the crusted trout just before serving. Serve with a watercress salad with apple cider vinaigrette.