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Grilled Brook Trout

Chef Derek Orrell
Grilled Brook Trout



  • Scaled
  • Cleaned and pin boned
  • Filleted
  • Grill the trout for 2 mins and finish in the oven for 2 more mins. 
  • Finish with fresh lemon juice and sea salt

White Eggplant and Spring greens

  • Clean thoroughly
  • Cut into 2 ½ inch wedges
  • Saute on medium high heat until golden brown on each side. (2-3 mins)
  • Wilt the greens with the eggplant just ever so slightly.
  • Finish with chopped parsley and chives.


  • 25g almonds, toasted
  • 25g hazelnuts, toasted
  • 55g toasted bread
  • 25g garlic, confit
  • 25g piquillo peppers
  • 110g roasted peppers
  • 10g calabrian chiles
  • 6g red wine
  • 15g sherry vinegar
  • 13g Veri Jus
  • 3g house blend of paprika
  • 100g extra virgin olive oil
  • 4g salt
  • 225g tomatoes, roasted

The Prep

  • Toss both the almonds and the hazelnuts in a touch of olive oil, salt, and pepper. Toast in a 325’ F oven for 8-10 mins.
  • Take the bread and cut off all the crust. Cut it in to 2 inch cubes (they don’t have to be perfect) and toss in a touch of olive oil, salt, and pepper. Toast the bread until crispy in a 325’F oven for 10-12 mins.
  • Clean the red peppers, removing all their seeds and stems. Make sure to take the entire rib out of the inside of the pepper (it is twice as bitter as the pepper).  Cut them into smaller chunks, toss them in olive oil and place the peppers on a sheet tray in one single layer, skin side up. Roast them off in a 325’F oven for 17-20 min.
  • Clean the tomatoes, remove their stems, and cut them into smaller chunks. Toss the tomatoes with a touch of olive oil, salt, and pepper and roast off until soft and tender in a 325’ F oven for 17-20 mins.
  • Peel one head of garlic and put it in olive oil in a small saucepot on low heat until the garlic is just golden brown and soft.
  • Mix all ingredients together in a food processor, adding the olive oil last, streaming it in slowly.
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