Trout With Quinoa and Cider Recipe
Image courtesy of Posana
Locally-sourced Sunburst Farms trout on a bed of quinoa is one of the stars of the Asheville restaurant Posana's inspired menu.
Even if you don't have access to the locally sourced trout used by chef Peter Pollay at Asheville's Posana restaurant, you can still make this flavor-packed, healthy fish dish that takes great advantage of your ample garden greens.
Sunburst Farms Trout and Cider
- 4 – 6 ounces Sunburst Farms Trout
- 4 cups apple cider
- ½ cup heavy cream
- 1 cup each quinoa (red and white)
- 1 cup almonds
- ½ cup dried cherries
- 6 cups packed (washed and chopped) greens (mustard, beet, kale, etc.)
- olive oil
Wash quinoa thoroughly in a fine mesh colander. Bring 3 cups of lightly salted water to a boil. Add quinoa and return to a boil, drop heat to medium low and let cook for 10 to 15 min until tender, remove from pot and drain if necessary. Reserve at room temperature.
Bring apple cider to a boil then reduce heat to medium. Reduce the cider to about 1 cup, until syrupy. Remove from heat and drizzle in cream, swirling the pot to mix into the cider. The color should be like a nice café au lait. Reserve, keeping warm.
Preheat oven to 375 degrees. Toss almonds in olive oil, salt and pepper. Roast for 4 to 7 min until fragrant.
Season trout with salt and pepper. Pan sear in a hot pan for 4 min on one side and 1 min on the flip side.
Heat a large pan. Add olive oil to coat the surface of the pan. Add greens, season with salt and pepper and cook until lightly wilted. Add almonds and dried cherries and cook for another 2 min. Add quinoa and cook until hot. Divide quinoa onto four plates. Spoon sauce in a ring around quinoa. Top with trout and serve.