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About the Dish

  • Sweet Potatoes

    Sweet Potatoes

  • Garlic

    Garlic

  • PeachDish Salt

    PeachDish Salt

  • Butter

    Butter

  • Trout

    Trout

  • Pecans

    Pecans

  • Parmesan Cheese

    Parmesan Cheese

  • Parsley

    Parsley

  • Oregano

    Oregano

  • Red Pear

    Red Pear

METHOD

1
Heat oven to 475° F. Prepare your mise en place: Peel sweet potato, and cut into uniform, 1-inch pieces. Peel 2 cloves garlic; crush 1 clove, and mince the other. Pick and chop parsley leaves. Pick and chop oregano leaves. Cut each pear lengthwise into 8 equal wedges, and cut away core and seeds.
2
In a small saucepan place sweet potato, crushed garlic clove and 1/4 teaspoon PeachDish Salt. Cover with water, and place over high heat. Bring to a boil, then reduce heat just enough to maintain a heavy simmer. Cook until sweet potatoes are so tender they come apart when prodded with a fork, 10-15 minutes.
3
Remove and reserve 1/4 cup cooking liquid, and then strain sweet potatoes to drain. Transfer sweet potatoes to a mixing bowl. Mash thoroughly, and stir in 1 pat butter. Stir in just enough of the reserved cooking liquid to reach your desired consistency.
4
Season trout all over with a total 1/4 teaspoon PeachDish Salt. In a small bowl, combine pecan meal, Parmesan, minced garlic, parsley, oregano and 1 teaspoon olive oil.
5
Open each fish so the flesh side is up. Spread half of pecan-Parmesan mixture over 1 half of each fish. Fold the other side over it.
6
Grease a baking pan with remaining 1 teaspoon olive oil. Place fish in the center, and surround with pear slices. Space everything out so that it does not overlap or touch. Roast in oven until fish is opaque all the way through and cheese has begun to melt, about 10 minutes. Gently slide a turning spatula under each fish to release skin from pan. Holding the spatula nearly parallel to pan and jiggling it slightly back and forth will help release the skin cleanly.
7
Serve with mashed sweet potatoes and roasted pears, and enjoy!