Crab-Stuffed Mountain Trout with Preserved Lemon, Corn and Lobster Succotash
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.
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