Gulf Fish Napoleon

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by Gus Martin, Executive Chef of Muriel’s Jackson Square

12oz         Trout Filet

1ea         Tomato

6oz         Baby Arugula

1Tbl        Olive Oil

2oz         Basil Vinaigrette

1 oz       Reduced Balsamic Vinegar

Sear tomato in a cast iron skillet and sauté with Olive oil.  In the center of the plate, toss baby arugula with a touch of Olive oil and place tomato on top.  Add poached fish (from Below) on top of tomato, then repeat steps and add another layer.  Drizzle the reduced balsamic vinegar and Basil Vinaigrette around the plate.  Serves two.

Court Bouillon

1ea         Celery Rib

1ea         Yellow Onion

3ea         Bay Leaves

1Bunch Thyme

6-8ea     Black Peppercorns

3C           Water

1C           White Wine

Place all ingredients in a pot and bring to a boil, then place in a pan with the fish in the oven at 350 for about 7 to 9 minutes depending on the size of the fish.

Basil Vinaigrette

.25 lb     Fresh Basil, Chopped

1/3 C      Rice Vinegar

¾ C         Extra virgin Olive Oil

2 tbl       Honey

2 tsp      Dijon Mustard

1 clove  Garlic

Combine all ingredients except oil, and blend well.  Then slowly add oil until completely incorporated, then salt and pepper to taste.

Per serving: 435 cals, 33 g fat, 4 grams sat fat, 88 mg sodium, 36 protein, 0 carb, fiber, or sugar