Greg DuPree
Trout with Sea Island Red Pea Hoppin’ John & Benne Cream from chef/owner Linton Hopkins of Restaurant Eugene in Atlanta
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Trout with Sea Island Red Pea Hoppin’ John & Benne Cream

Linton Hopkins, Restaurant Eugene, Atlanta - April 2014

For 6 servings (requires advance preparation)

Trout:

  • 1 cup (292g) kosher salt
  • 1/2 cup (100g) granulated sugar
  • 1 lime, zested
  • 1 lemon, zested
  • 6 1/4-lb. (113g) fillets rainbow trout
  1. Mix salt, sugar, and citrus zests in a bowl; place trout in baking dish; cover each trout with 1 Tbsp. salt mixture; reserve in refrigerator 2 hours.

  2. Rinse trout; pat dry with paper towels; wrap in plastic wrap; reserve in refrigerator.

Peas:

  • 2 oz. (57g) bacon, cut into very sm. dice
  • 1 shallot, minced
  • 4 cups (940ml) chicken stock
  • 1 cup (160g) Sea Island red peas, soaked in water overnight
  • kosher salt
  • black pepper, freshly ground

Cook bacon in medium saucepan set over medium-high heat, stirring occasionally, until brown and crisp; add shallot; cook, stirring occasionally, until translucent; add stock and peas; bring to a boil; lower heat to a simmer; cook until peas are softened; season; remove from heat (keep warm).

Hoppin’ John:

  • 8 Tbsps. (114g) unsalted butter
  • 1/2 cup (80g) Spanish onion, minced
  • 1/2 cup (75g) green pepper, minced
  • 1/2 cup (51g) celery, minced
  • kosher salt
  • black pepper, freshly ground
  • 1 cup (190g) Carolina Gold rice
  • 3 1/2 cups (822ml) chicken stock, warmed
  • 3 Tbsps. (18g) scallions, thinly sliced
  • 2 Tbsps. (8g) parsley, minced
  1. Heat butter in large saucepan set over medium-low heat; add onion, green pepper, and celery; season; cook, stirring occasionally, until softened; add rice; cook, stirring, until translucent (5 to 7 minutes).

  2. Add 1 1/2 cups stock; cook, stirring, until liquid is absorbed; continue to cook in the style of risotto until done; stir in strained reserved peas, scallions, and parsley; season; remove from heat; reserve (keep warm).

Assembly:

  • 1 cup (235ml) fish stock
  • 2 cups (470ml) heavy cream
  • 1/2 cup (75g) sesame (benne) seeds, lightly toasted
  • 2 tsps. (12g) kosher salt
  • black pepper, freshly ground
  • 3 Tbsps. (43g) unsalted butter
  • 3 Tbsps. (42g) trout roe
  • 3 Tbsps. (9g) chives, minced
  1. Reduce stock by 75 percent; add cream, benne seeds, and salt; reduce by 50 percent; season; remove from heat; reserve (keep warm).

  2. Heat a broiler to high.

  3. Place trout on baking sheet skin-side up; top each fillet with 1/2 Tbsp. butter; broil just until skin begins to blister and peel away (about 4 minutes); remove from heat; remove skins; discard; reserve fillets (keep warm).

  4. To serve, divide hoppin’ John among plates; place fillets on top; drizzle with benne cream; garnish with roe and chives.

What to drink: Gaston Chiquet Brut Champagne Dizy Premier Cru NV