"Christopher Shane"
Esqueixada de Montaña from Katie Button of Cúrate in Asheville, North Carolina.
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Esqueixada de Montaña

Katie Button, Cúrate, Asheville, North Carolina / June 2013

For 4 servings (requires advance preparation)

Tomate fresco:

  • 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
  1. Place tomatoes in fine chinois set over a bowl; let stand until most liquid has drained out; discard solids.

  2. 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.

Lemon vinaigrette:

  • 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.

Assembly:

  • 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
  1. Cut trout on a bias, creating long thin slices; place on a platter; cover; reserve in refrigerator.

  2. 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