|2 servings||calories per servings 743||protein serving 48 g||carbs per serving 59 g||total fat per serving 36 g|
**Special Ribbon Series Menu & Pricing. 2 servings for $48**
Pears, sweet potatoes and pecans – all fall favorites – harmonize beautifully with North Carolina mountain trout. In this especially elegant presentation, the inside cut of the fish is spread with ground pecans, Parmesan cheese and herbs before roasting alongside fresh pear slices. It’s a gorgeous meal that’s perfect for a special occasion. This delightful Ribbon Series dish will be available for delivery through the month of October, you don’t want to miss it!
|Nutrition Facts||/ Per Serving|
|Total Fat||36 g|
|Saturated Fat||11 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||4 g|
|Monounsaturated Fat||8 g|
|Total Carbohydrates||59 g|
|Dietary Fiber||11 g|
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.
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.
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.
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.
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.
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.
Serve with mashed sweet potatoes and roasted pears, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...