| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
French |
|
1 |
servings |
INGREDIENTS
| 1/3 |
c |
Peeled/sliced ginger |
| 1/4 |
c |
Fresh lemon juice |
| 2 |
tb |
White wine vinegar |
| 1 |
ts |
Sugar |
| 2/3 |
c |
Peanut oil |
|
|
Fresh ground pepper to taste |
|
|
Salt to taste |
| 2 |
|
Smoked trout; (catch trout – yeah, E-Z for you to say, gut/clean, smoke for 45 minutes) |
| 1 |
|
Red onion; sliced paper-thin |
| 2 |
|
Ripe but FIRM avocados |
| 6 |
c |
Packed spinach; watercress, or whatever you have that's green, crayons won't work with this one, sorry. |
| 2 |
lg |
Navel; (or coast guard) oranges, sectioned, remove all membranes |
INSTRUCTIONS
GINGER VINAIGRETTE
TROUT
Here's how to make the aforementioned vinaigrette:
Chuck the ginger in a blender or processor and do it up finely. Add the
lemon juice (FRESH) and vinegar and grind to a puree (that's French for
beating it to a pulp). Pour it into a bowl and whisk in the sugar, peanut
oil, and salt/pepper. With me so far? C'mon Lloyd, get with the program...
and Kurt, NO, you can't add tofu.
Now we're ready to start puttin' the thing together. Skin and bone the
trout... this will be either very E-Z or an Excedrine headache, depending
on how well you smoke the swimmer. Bottom line is that you want the trout
in bite-sized pieces. When yer there, set them aside.
Go fetch another bowl (OK, we'll wait till ya clean it out... but make it
snappy), and mix up the onions and just 1/4 cup of the vinaigrette. Let
that stuff sit around for at least 15 minutes.
Now cut the avocados in half (save the pit and grow leaves - which are
useless). Peel and cut into long slices, about 1/4" wide. Getcha another
bowl (this is a bowl-intensive recipe), and drizzle 1/4 cup of vinaigrette
all over.
Get another bowl (man, I wish I was in the business), and toss the greens
with their vinaigrette and the onion slices with a 1/2 cup of the remaining
vinaigrette. Dump that mixture on 4 salad plates, and place the orange
segments (remember them?) and trout pieces in the same bowl and toss well.
Try not to hit the ceiling. Then put the trout pieces and avocado and
orange slices and place them appropriately upon the greens.
Simple enuf?
I can assure you, it's easier to make than to type. And it's absolutely
delicious as a main course.
Posted to bbq-digest by JLipsitt@aol.com on Aug 19, 1998, converted by
MM_Buster v2.0l.
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