Yield: 4 Servings
Preserved Lemon (must be made 3 to 5 days in advance)
6 cups water
4 cups white vinegar
1 cup salt
1 cup sugar
1 cup pickling spice
- Bring water to a boil in a medium-size pot. Add the whole lemons and cook for 5 minutes. Discard water. Cut lemon into paper-thin slices.
- Bring vinegar, salt, sugar and pickling spice to a boil. Boil for 10 minutes.
- Transfer lemons and all liquids to a jar with a tight-fitting lid and refrigerate.
1 cup fresh corn off the cob
1 cup cooked fresh black-eyed peas
1 cup roughly cut cooked lobster
4 tbsp. bacon grease
½ cup thinly sliced sweet yellow onions
½ cup diced sweet red peppers
Salt and pepper, to taste
¼ cup Pernod
Few sprigs chervil and yellow pea tendrils, for garnish
- In a large sauté pan, melt bacon grease. Add onions and cook until translucent. Add corn, black-eyed peas, lobster and peppers, and cook over high heat for 3 to 5 minutes.
- Turn off heat and add Pernod, salt and pepper.
4 whole 8 oz. fresh trout, headed (if you choose), gutted, rinsed and patted dry
6 + 2 tbsp. unsalted butter
Kosher salt and white pepper, to taste
8 slices preserved lemons, roughly chopped
¼ cup combination torn tarragon and basil
½ cup fresh domestic lump crab
Orange and lemon zest, for garnish
- Set oven at 400º F.
- Mix 2 tbsp. soft butter with crab, lemons, herbs, salt and pepper, and evenly stuff each trout with crab mixture.
- Melt 6 tbsp. soft butter in a cast-iron pan. Over medium heat, cook trout 4 to 5 minutes per side. If necessary, finish cooking the trout in the oven to prevent skin from getting too dark.
- Use a microplane to zest orange and lemon over the top of the fish after plating.
To make reservations for your Appalachian culinary adventure to experience Chef Shelley’s unique recipes, book online or call (865) 336-2138 today!