Hot, hot, hot is the rule for a jerk spice rub, and this glaze, with its habanero or Scotch bonnet pepper, does the job. Cool green goddess dressing balances the heat. Chef Samuelsson also likes to garnish the trout with a poached quail’s egg and fresh vegetable salad (as pictured). We have simplified the recipe for the home cook.
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Recipe adapted from Moveable Feast with Fine Cooking.
Awful, simply awful. Stick with the basics with trout: lemon, butter, salt and pepper. Either pan sauted or baked in the oven, about 10 minutes, 400-450. Stay as far away from this recipe as you can get.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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