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The Marilyn Denis Show | Cooking & Nutrition | The Final Food Fight
Kirk's Seared Canadian Trout with a Grapefruit, Green Apple, & Horseradish Cream Slaw
Ingredients:
- Canadian trout
- Green Apples
- Grapefruit
- Horseradish cream
- Mayonaise
- Black Sesame seeds
Directions:
- Season trout, in a hot pan sear trout hourly on one side. Trout should remain rare on one side.
- Slice green apples into ¼ x ¼ matchsticks. Peel and segment grapefruit, cutting each segment into 3 pieces.
- Mix mayo with horseradish cream and mix with the apple – use only enough to bind.
- Dress plates with a small amount of the slaw and place a couple of slices of seared trout. Sprinkle with black sesame seeds.
Seared Marlin with avocado cream, citrus salad and hot chili oil.
Avocado Cream:
- 1 avocado
- 1 cup creme fraiche
- Juice of 2 limes
- Salt and Pepper to taste
Puree until smooth
Marlin:
- 2 Marlin Steaks
- Olive Oil
- Salt and Pepper
sear marlin on either side until desired doneness (1 minute each side for rare)
Remove from pan and let rest 1 minute before cutting into slices
Allow to cool
Chili Oil:
- 1 tbsp Chili Flakes
- 1/2 cup Canola or lightly flavoured Olive Oil
Simmer until oil is orange
remove from heat and strain oil from flakes into bowl
Let cool before using
Citrus Salad:
- Grapefruit and Orange Segment
- Grapefruit and Orange Juice
- Olive Oil
- Salt & Pepper
- Leaf of chose (baby romaine, arugula, watercress...)
Segment grapefruit and orange
reserve juices into bowl while segmenting
Use some to toss with lettuce/arugula etc. as well as a small touch of olive oil, salt and pepper
ASSEMBLY:
Spoon avocado cream onto plate and spread out with back of spoon
Place seared marlin on top
Top with Citrus Salad
Drizzle over Hot Chili Oil