Rainbow Trout, Snap Peas and Smoked Ham,
with Maker's Mark® Sauce Charcuterie
by Tory Miller, Executive Chef and Co-Proprietor, L’Etoile Restaurant
Any other type of fish filet would work well with this recipe, but the delicate texture of the trout is a perfect fit with the other players in this dish. Chef Miller’s Charcuterie Sauce has a unique “meaty” taste accented by the Maker’s Mark®, and pairs well with the smoky ham bits and snap peas.
Prep Time: 1 hour
Cook Time: 40 minutes
Rainbow Trout with Snap Peas and Ham
4 tablespoons Maker’s Mark® Bourbon
2 tablespoons unsalted butter
1/2 cup cippolini onions, peeled and trimmed
1 teaspoon sugar
2 cups sugar snap peas, trimmed and cleaned
1/2 cup smoked ham, diced 1/4"
4 pieces rainbow trout filet, cleaned and pinbones removed
1/2 honeycrisp or Granny Smith apple, julienned into matchsticks
1 tablespoon tarragon leaves
1/2 teaspoon fresh lemon juice
1 teaspoon extra virgin olive oil
Salt and black pepper
1 recipe Maker’s Mark® Charcuterie Sauce
- Add 1 tablespoon of butter, the cippolini onions, the teaspoon of sugar, and enough water to come halfway up the side of the onions in the pan. Season with a heavy pinch of salt. Bring the pan to a boil over high heat and cook the onions, stirring often, to ensure both sides of the onion cook. Cook over high heat until most of the liquid has evaporated. Deglaze and flambé the pan with 2 tablespoons of Maker’s Mark® Bourbon. Cook until all liquid has evaporated and the onions are glazed and slightly caramelized. Keep warm.
- While the onions are cooking, heat a separate sauté pan over high heat. When the pan is hot, add the remaining tablespoon of butter to the pan and then the snap peas. Fry the snap peas, stirring often until crisp tender, about 2 minutes. Add in the smoked ham and sauté for another 2 minutes. Deglaze with the remaining 2 tablespoons of Maker’s Mark® Bourbon. Season lightly with salt and pepper. Set aside and keep warm.
- Pat the trout filets dry with paper towels. Season with salt and pepper on both sides. Heat a sauté pan on high heat. Once the pan begins to smoke, add a few tablespoons of vegetable oil and place trout in pan, skin side down. Reduce heat to medium-high and cook without turning for 5 minutes or until browned, adjust heat as necessary to prevent the skin from burning. Flip over for 1 minute and remove from pan, draining on paper towels.
- To plate the trout, divide the warm snap peas and cippolini onions between four plates. Place the trout filets on top of the vegetables. Combine the pea tendrils, julienned apple, tarragon leaves, lemon juice and olive oil in a small bowl, tossing well to coat. Season with salt and pepper to taste. Place the salad on top of the trout and then spoon warm charcuterie sauce around the fish. Serve immediately.
Maker’s Mark® Charcuterie Sauce
Makes 1 cup
10 tablespoons Maker's Mark® Bourbon
2 pieces shallot, minced
2 tablespoons tomato paste
2 cloves of garlic, minced
2 cups low sodium or preferably no-salt beef stock
1 tablespoon Dijon mustard
1 tablespoon cornichons, chopped
1 tablespoon capers, chopped
1 tablespoon shallot, minced
1 tablespoon fresh tarragon, minced
- Heat a sauce pan on medium heat. Add the 2 minced shallots and a 1/2 tablespoon of vegetable oil. Stir to sweat for 1 minute.
- Add tomato paste and stir for 1 minute. Deglaze with 8 tablespoons of Maker’s Mark® Bourbon. Add the beef stock and reduce by half over medium heat.
- Stir in the Dijon mustard, cornichons, capers, shallots, tarragon and remaining two tablespoons of Maker’s Mark® Bourbon. Season with salt and pepper to taste. Keep warm.