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About the Dish

12 ounces Trout
1 teaspoon PeachDish Salt
1 Medium Cucumber
1 Small Shallot
4 sprigs Cilantro
1 Small Lemon
1.5 ounces Feta Cheese
3 sprigs Parsley
6 ounces Sungold Tomatoes
1 cup Wheat Berries
Per Serving
Calories 542
Total Fat 28 g
Saturated Fat 5 g
Trans Fat 0 g
Polyunsaturated Fat 3 g
Monounsaturated Fat 14 g
Cholesterol 62 mg
Sodium 1350 mg
Total Carbohydrates 49 g
Dietary Fiber 8 g
Sugar 4 g
Protein 26 g
Terry Koval

Terry Koval began his culinary career as a teenage skateboarding dishwasher in Greenville, SC, unknowingly setting the stage for a successful career that would lead to stints in some of Atlanta’s most recognized kitchens and to the prestigious recognition as the 2012 StarChefs.com Atlanta Rising Star Sustainable Chef.  A move to San Francisco introduced him to farm-to-table dining, and when Koval moved to Georgia in 2000, he worked at the famed Buckhead Diner before accepting the position of executive sous chef under mentor Chef Gary Mennie at nationally acclaimed Canoe. He later joined Concentrics Restaurants as the sous chef of Lobby at TWELVE and then became executive chef at sister restaurant Room at TWELVE. After years of proving himself as a creative force in the kitchen, in 2010 Terry was offered the opportunity to conceptualize unique and seasonal grass-fed burgers at Farm Burger. He once again embraces local, seasonal ingredients now accented by house-brewed craft beer as the executive chef at Wrecking Bar Brewpub. Koval and his wife Jenn live in Decatur, GA,, with their daughter, Olivia and son, Jackson and infinite source of farm-fresh eggs from their four chickens named Puffy, Poppins, Snowflake and Buttercup.   AWARDS: 2012 StarChefs.com Atlanta Rising Star Sustainable Chef 2014 Slow Food Atlanta Snail of Approval Award IN THE PRESS: 2017 Atlanta Eater: "Where the Chefs Eat: Wrecking Bar Brewpub’s Terry Koval" 2012 Atlanta Magazine: "Terry Koval leaves Farm Burger for the Wrecking Bar" 2012 Chopped contestant (Season 13, episode 7) 2015 Diners, Drive-ins & Dives feature To learn more about Terry Koval and Wrecking Bar Brewpub, visit wreckingbarbrewpub.com

METHOD

1
Please read through the entire recipe before beginning.
2
Season the trout filets on both sides with 1 teaspoon PeachDish salt. Set aside at room temperature.
3
Combine wheat berries, 3 cups water and 1 teaspoon kosher salt in a sauce pot, and place over high heat. Bring to a boil, then reduce to a simmer. Cover and cook 30 minutes. The cooked wheat berries should be bouncy and chewy but not tough.
4
While the wheat berries are cooking, prepare your mise en place for gazpacho: Cut tomatoes in quarters lengthwise. Cut cucumber lengthwise in half, then in half again so that you have long quarters; thinly slice crosswise. Peel and thinly slice shallot. Pick and chop cilantro. Zest and juice the lime.
5
In a medium bowl, combine tomatoes, cucumber, shallot, cilantro, lime zest and lime juice. Add 1 tablespoon olive oil, 1/2 teaspoon kosher salt and black pepper to taste, and stir gently to combine.
6
Heat a sauté pan over medium-high heat; add cooking oil. When the oil begins to lightly smoke, add the fish skin side down. Cook without turning or moving about 5 minutes, or until the fish is cooked most of the way through and well colored and crisp on the skin side. Flip, and cook about 1 more minute, or until the flesh is opaque all the way through. Remove fish from pan.
7
Pick and roughly chop parsley. Drain wheat berries and toss with remaining 1 tablespoon olive oil and chopped parsley. Taste and adjust seasoning as desired.
8
Serve fish over wheat berries, and top with gazpacho and feta. Enjoy!