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.
Recipe adapted from Moveable Feast with Fine Cooking.
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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.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
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