Adam Palmeno demonstrates how to prepare Pecan Encrusted Trout with a side of Roasted Garlic Mashed Potatoes. The dish will be part of the Taste of Autumn fundraiser for the United Way
2 WHOLE RAINBOW TROUT (HEAD OFF AND CLEANED)
PECAN CANDY BUTTER
ROASTED GARLIC MASHED POTATOES
WHITE TRUFFLE OIL
1 cup of breading of choice
1 oz of pecans
Directions- Take one cup of white bread and chop to a crumb consistency. Toast in the oven at 350 degrees for 10 minutes on low fan, checking often. Repeat process with pecans and mix together.
.25 lb butter (unsalted)
.3 oz of pecans
Pinch of kosher salt
Tablespoon of brown sugar
Directions- Allow butter to become room temperature, chop the pecans trying to quarter them.
Mix all ingredients and reserve to the side.
Pinch kosher salt
Directions- I always cook ahead here, notice I don't have portions on this recipe. Place Garlic in a pan, top with oil, sprinkle a pinch of kosher salt and cook at low heat until garlic has turned golden brown. It is a poach more than a roast.
ROASTED GARLIC CREAM
2 cups cream
1 oz roasted garlic
Directions- Place ingredients in pot and let poach for 15 minutes
Roasted garlic cream as needed
2 Large Idaho potatoes
2 Tablespoons sour cream
Pinch Kosher salt
Pinch of pan toasted and mortar-ed Black peppercorn
Tablespoon White truffle oil
.25 oz Unsalted butter
Directions- Cook potatoes in lightly salted water until tender, put in a mixing bowl; add ingredients and whip them bringing air to them, set aside until ready to plate.
Presented by: Chef Adam Palmeno, The Vista Grill, Park Vista Hotel in Gatlinburg