GRILLED MOUNTAIN TROUT
" To start this dish , you need to open a can of your favorite Big Draft Brewing beer . Refill your beer as needed to get through the cooking process . Dehydration is not good when cooking around hot devices and sharp tools ."
- CHEF HUNTER SABBAG
Trout
1 filet of West Virginia trout Olive oil Salt and pepper
Heat your grill to very hot . Brush the skin side of trout and then salt and pepper it to taste . Put the fish down skin side first . Let it develop good marks and wait until it releases from the grill . Flip the trout and finish cooking . You should only flip it once .
Mushroom Wild Rice Pilaf
Olive oil 1 c cooked and cooled wild rice blend 8 oz mushrooms 1 chopped onion 4 oz beef stock Salt and pepper
Sauté onions and add mushrooms about halfway through the cooking process . Salt and pepper as needed . Add the beef stock and then the rice and stir until well coated and heated up .
Brussel Sprouts
1 lb brussel sprouts , trimmed and halved Olive oil Salt and pepper ½ lb chopped bacon Balsamic vinegar
Toss the brussel sprouts in olive oil and coat well . Roast in a 400-degree oven for 20-30 minutes until knife tender and slightly blackened . While brussel sprouts are still hot , transfer to a hot pan with olive oil . Add bacon and crisp up in the pan . Add garlic and shallots and sauté until they are translucent . Add the brussel sprouts and toss them in the pan until they are coated . Add a splash of balsamic vinegar and enjoy .
Horseradish Aioli
2 oz raw horseradish 6 oz mayonnaise 6 shots of Worcestershire sauce
Mix all ingredients well in a bowl .
This dish is perfect , as the components play very well off each other . Put a pile of the rice on the plate and then the brussel sprouts beside it . Lay the trout over the items and then use the aioli to top it all off .
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