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Trout, Forbidden Rice and Morello Cherries |
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Pan Seared Brown trout on Forbidden rice with a Morello Cherry reduction
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 Today, Executive Chef Jason Spurlock from the Red Coach Inn (Niagara Falls, NY) presents his recipe for Pan Seared Brown Trout on Forbidden Rice with a Morello Cherry Reduction. Describing this dish, Chef Spurlock says "Forbidden rice is a short-grain heirloom rice. It is favored by some chefs due to its flavor profile, nutrient value, and eye-appeal. Morello cherries are sour cherries that grow regionally in Western New York and Ontario, Canada. They provide a nice balance of sweetness and tartness which accentuates the sweetness of the fresh trout in this dish. I would recommend drinking a light fruity Pino Noir with this dish. The sweetness of the wine will cut the tartness of the Morello cherry reduction and be nicely assimilated by the Forbidden rice's floral hints". Sounds great Chef Spurlock!
Pan Seared Brown trout on Forbidden rice with a Morello Cherry reduction
- 1 cup of Forbidden rice
- 2.5 cups of water
- 1 T salt
Place rice in pot and cover with water. Add salt and bring to boil; allow to cook until rice is cooked through but still provides resistance when bitten.
- 7 oz Brown trout Filet
- 1 oz Olive Oil
- 1 t Kosher Salt
- ½ t of fresh ground black pepper
Put sauté pan on burner until hot, season fish, put oil into the pan and put fish into the pan. Do not touch fish. Place pan into oven set at 450 degrees for 5 minutes.
Morello Cherry Reduction
- 1 Cup of fresh morello cherries pitted
- 1 cup of white wine
- 1 t sugar
Put all three into a sauce pan and let simmer for 5 minutes. Place in food processor and puree. Return to pan and let reduce until a syrup is formed. About 8 minutes on medium high heat.
Assembly
- 1 cup of cooked forbidden rice
- 2 T of Morello Cherry reduction
- 1 7 oz filet of brown trout cooked medium
- 3 oz Baby Spinach
- 1 oz preserved red onion
- 1 chive
Using 4" diameter ring mold, place rice in the center of a stark white plate. Place wilted spinach on top of rice and top with fish. Sauce the reduction on plate in comma patterns. Garnish fish with preserved onions and chive.
About The Red Coach Inn
Built by the Schoellkopf family to resemble the Old Bell Inn in Finedon, England, and named after the red carriage which brought General Marquis de Lafayette to Niagara Falls, the Red Coach Inn has been welcoming guests to Niagara Falls since 1923. Overlooking the spectacular Upper Rapids just 1500 feet from the American Falls, the inn is Niagara's most distinctive historic structure, with its English Tudor exterior and its warm English country ambience. Executive Chef Jason Spurlock enjoys giving the menu a "makeover" with each season, featuring many items produced by local farmers and wineries.
The Red Coach InnTwo Buffalo AvenueNiagara Falls, New York (NY) USAPhone: (716) 282-1459 / Toll-free 1-866-719-2070
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