Dear Margaret featuring grilled trout with rutabaga, clams, and walnut-brandy aillade
CHICAGO (WLS) -- Lakeview Roscoe Village Restaurant Week is here. From April 9-18, restaurants will have special prix fixe menus for takeout or dine-in.
Menus are available for breakfast, lunch or dinner. Menu items and cost range based on the restaurant.
Three dollars from each meal will be donated to local food pantries, Lakeview Pantry and Common Pantry.
Chef Ryan Brosseau of Dear Margaret joined us, a shared a recipe for Grilled Trout with rutabaga, clams, and walnut & brandy aillade. It's one of the options during restaurant week.
Yield: 1-8 servings
Steamed Rutabaga Yield: approx. 3 cups
2 medium-large rutabaga
1. Peel and chop rutabaga into approximately 1/2" cubes. 2. Steam until fork tender, 3-5 minutes.
3. Divide for Rutabaga Puree and Rutabaga & Clam Sauce.
Rutabaga Puree
Yield: approx. 2 cups (8 servings)
1 1/2 cups Steamed Rutabaga 1/4 cup extra-virgin olive oil 2 Tablespoons or more water Zest of quarter of a lemon
A pinch of ground white peppercorn A pinch of ground fennel seed
A pinch of ground coriander seed Salt, to taste
Chardonnay vinegar, to taste
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Rutabaga & Clam Sauce
Yield: approx. 2 cups (8 servings)
2 tablespoons unsalted butter
1/4 onion, brunoise (small dice)
1/2 carrot, brunoise (small dice)
1 stalk celery, brunoise (small dice)
1 bay leaf
1/4 cup white wine
1 1/2 cups Steamed Rutabaga
1 can (6.5 oz.) chopped clams, drained Fresh thyme, stems removed
Salt, to taste
Chardonnay vinegar, to taste
splash of water.
Walnut & Brandy Aillade Yield: 2 cups
225g (approx. 2 1/4 cups) walnuts, toasted 1 orange, zest and juice
2 lemons, zest and juice
5 garlic cloves
43g (approx. 2 Tablespoons) brandy
15g (approx. 1/4 cup) parsley
18g (about 2 Tablespoons) minced shallot
25g (about 2 Tablespoons) extra virgin olive oil Salt and pepper, to taste
Cava vinegar, to taste (approx. 20g)
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Trout
Per serving:
1 trout fillet (approx. 6-8 oz.), such as rainbow trout Olive oil, as needed
Salt, as needed
To serve
1/4 cup Rutabaga Puree
1 Grilled Trout fillet
1/4 cup Rutabaga & Clam Sauce
1-2 teaspoons Walnut & Brandy Aillade