Esqueixada de Montaña
Katie Button, Cúrate, Asheville, North Carolina / June 2013
For 4 servings (requires advance preparation)
- 4 to 6 ripe tomatoes, halved and grated on box grater
- extra-virgin olive oil
- kosher salt
- 1 sprig rosemary
- 1 lg. clove garlic, smashed
Place tomatoes in fine chinois set over a bowl; let stand until most liquid has drained out; discard solids.
Whisk oil into tomato liquid to taste (should be able to just taste oil, but not so much that it overpowers the tomatoes); season; add rosemary and garlic; cover; reserve in refrigerator overnight.
- 2 Tbsps. lemon juice
- 1/2 tsp. shallot, minced
- 1/8 tsp. lemon zest
- 3/4 cup blended oil
- 1/4 cup extra-virgin olive oil
- kosher salt
Whisk juice, shallot, and zest in small bowl; whisking constantly, gradually add oils; season; cover; reserve.
- 1 8-oz. trout fillet, skinned and pin bones removed
- Maldon sea salt
- 24 very thin slices sweet onion
- 4 Tbsps. kalamata olives, chopped
- micro greens
- lemon zest
- 1 oz. trout roe
Cut trout on a bias, creating long thin slices; place on a platter; cover; reserve in refrigerator.
To serve, spoon 1/4 cup tomate fresco in the center of rectangular serving plate, leaving a border around edge of plate; spread out 2 oz. sliced trout on top, leaving a border of tomate fresco; sprinkle with salt; drizzle with vinaigrette; top with 6 onion slices and 1 Tbsp. olives; garnish with micro greens, zest, and 1/2 tsp. roe; repeat with remaining plates.
What to drink: Bodegas Muga Rioja Rosado