Grilled Ocean Trout Recipe
wheat berries, rancho bean, roasted squash, charred cauliflower, dried pomegranate, horseradish vinaigrette
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Ingredients
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Grains
Beans
Vegetables
Fruits
Condiments
Fish
Method
Preparation
- 1
Cook Wheat Berries
Rinse the wheat berries and cook them in a pot of boiling salted water for about 40-50 minutes until tender. Drain and set aside.
- 2
Prepare Rancho Beans
Soak the rancho beans overnight, then cook them in fresh water until tender, about 1-1.5 hours. Drain and set aside.
- 3
Roast Squash
Preheat the oven to 425°F (220°C). Cut the butternut squash into cubes, toss with olive oil, salt, and pepper, and roast for 25-30 minutes until tender and caramelized.
- 4
- 5
Make Horseradish Vinaigrette
In a bowl, whisk together horseradish, olive oil, white vinegar, salt, and pepper to taste.
Cooking
- 6
Assembly
- 7
Plate the Dish
On each plate, create a bed of wheat berries and rancho beans. Top with roasted squash and charred cauliflower. Place the grilled ocean trout on top and drizzle with horseradish vinaigrette. Garnish with dried pomegranate seeds.
