July 23: Lunchbreak - Trout and Gnocchi

Lifestyle and LeisureBars and ClubsDining and Drinking

City Tavern
1416 S. Michigan Ave.
Chicago
(312) 663-1278
www.citytavernchicago.com/

To read more about the restaurant:

chicago.metromix.com/

 

Trout

Ingredients:
whole rainbow trout
3/4 cup of seasonal mushrooms (City Tavern is currently using oyster, shiitake and maitake mushrooms)
extra virgin olive oil
shallots
salt
pepper
fresh thyme
twine

Directions:
Open the trout and sprinkle with salt, pepper and fresh thyme. Combine thinly sliced mushrooms, shallots, salt, pepper and olive oil in a pan to sauté. Place sautéed mushrooms inside the trout. Tie the trout with twine, brush with extra virgin olive oil, salt and pepper and grill for four minutes each side

Gnocchi

Ingredients:
two pounds of Yukon potatoes, peeled and diced
two egg yolks
1/4 cup of all-purpose flour
salt
pepper
one cup Brussels sprouts
1 Tablespoon cured pork gel
1 teaspoon

Directions:
Boil potatoes in salted water until soft. Mash the potatoes and egg yolk, stir. Add all-purpose flour, salt and pepper and roll into a ball. Portion the ball into four pieces and roll into long, thin, half inch wide logs and cut log into one inch pieces. Cook gnocchi in boiling water for one minute, until it rises to the top and remove. Add butter, salt and pepper to a sauté pan and add gnocchi, Brussels sprouts and cured pork gel. Plate gnocchi on top of the trout.

City Tavern Vinaigrette

Ingredients:
1/2 cup of white balsamic vinegar
one shallot, quartered
salt
pepper
1 Tbs of Dijon mustard
2 Tbs honey
1 and 1/2 cup of canola oil
1/2 cup of extra virgin olive oil
1/2 cup of roasted cashews

Directions:
In a blender combine vinegar, shallot, Dijon mustard, honey, salt and pepper and blend until smooth. Then, on slow speed, add canola and extra virgin olive and cashews until emulsified. Top on trout and gnocchi.

 

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