4 10 to 12-ounce butterflied trout fillets, pin bones removed
1 1/2 cups extra virgin olive oil
1 small piece horseradish root, peeled and chopped
1 1/2 tablespoons kosher salt
1/2 cup distilled white vinegar
1 medium red beet, peeled and cubed and blanched until tender
1 1/2 cups sheep milk yogurt
1 bunch green garlic, cleaned and chopped
Salt and pepper to season
1. Make the Green Garlic Oil: Bring a pot of water to a boil. Blanch the green garlic for 45 seconds, and remove immediately to an ice bath. Strain and place into a blender along with 1 cup olive oil. Puree until smooth and press through a fine chinois to ensure ultimate smoothness. Reserve.
2. Make the Beet-Horseradish Yogurt Sauce: Place horseradish, distilled vinegar and salt in food processor and process until smooth. Add beets and continue to process until smooth. Fold this mixture into yogurt, mix well. Season with salt and pepper to taste.
3. Cook the Trout: Preheat the oven to 350. Season the flesh sides of the fish with salt and pepper. Heat 2 tablespoons of olive oil in a large sauté pan over medium heat. Add the trout, skin side down, and cook for 3 to 4 minutes. Place sauté pan into the oven and cook for 7 minutes more, or until cooked through.
4. To Serve: Arrange fish on a large platter. Top each fillet with a dollop of yogurt sauce and drizzle with green garlic oil. Serve.
Recipe courtesy of chef Marc Meyer of Cookshop in New York City.
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