Other Bed and Breakfast, Country
Inns, and Small Hotels on 1st Traveler's Choice
Rabbit Hill Inn
and Dining Room
Lower Waterford, Vermont
Crab & Thyme-Stuffed Rainbow Trout
with Ratatouille and Tarragon Tomato Bisque
Note: Ratatouille should be done the day before and refrigerated
- Ingredients for the trout:
- 4-8 ounce whole boneless Rainbow Trout, headless
- 1 teaspoon fresh thyme leaves
- 1/2 cup tomato, chopped & seeded
- 1/2 teaspoon chopped garlic salt & pepper to
- 1/2 pound jumbo lump crab
- 1/2 cup blanched, chopped asparagus
- 1/2 cup homemade mayo or aioli
- 1 Tablespoon chopped shallot
- Ingredients for Ratatouille:
- 1 cup diced zucchini
- 1 cup diced eggplant
- 1/4 cup each diced red, yellow, green peppers
- 1 Tablespoon basil chiffonade (sliced in this
- 1 cup white wine
- 1/2 cup canola oil
- Ingredients for Bisque:
- 1 chopped shallot
- 1/2 cup tomato paste
- 1-1/2 Tablespoons fresh tarragon, chopped
- 1/4 cup brandy
- 1 clove minced garlic
Trout: Combine crab, thyme, asparagus,
tomato, garlic, shallot, mayo and salt & pepper in a bowl and mix
well. Open trout, skin side down, and divide mixture evenly on each
fish. Bake at 400 degrees in a convection oven for 10-12 minutes on an
Ratatouille: In a large pan, sauté
eggplant, squash, and zucchini in canola oil until tender. Add onions,
peppers, garlic, and herbs and continue sautéing until tender.
Add tomato paste, salt & pepper, and cook until tomato paste
starts to stick to the pan. Add wine and scrape pan to loosen tomato
paste. Cook until just a little liquid remains. Refrigerate overnight.
Warm as needed over low-medium heat. Do not add liquid.
Bisque: In a saucepan over medium heat,
sauté shallots and garlic in canola oil until translucent. Stir
in tomato paste and cook until color starts to change and paste starts
to stick to pan. Add brandy and sherry away from the flame; then cook
until reduced by half, stirring constantly. Add cream and tarragon and
reduce by half again, stirring often.
Putting It all together: Steam up some
basmati rice. Make a bed of rice on the center of each plate. Lay
stuffed trout on rice bed. Garnish with quenelles of ratatouille.
Drizzle with tomato-tarragon bisque.
Yields: 4 servings.
*From the recipe files of chef Matthew
Secich, Rabbit Hill Inn.
- You found this recipe on 1st Traveler's
Choice Internet Cookbook. (www.virtualcities.com)
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