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Ingredients
- 1 cup Florida Orange Juice
- ¼ cup shallots, minced
- 1 cup milk
- 3 cups water
- Salt and white pepper to taste
- ½ cup Anson Mills Blue Corn Grits, medium grind
- ½ cup crème fraîche
- 1 cup sugar
- 1 cup almonds, toasted and roughly chopped
- 4 whole farmed North Carolina trout
Instructions
- In a small saucepan, combine half of the Florida Orange Juice and the shallots. Reduce by half and set aside.
- In a 4-quart pot, add the milk, water and 1 teaspoon of salt and bring to a boil. As soon as the liquid is boiling, add the grits, reduce heat to low and whisk.
- Cook grits on very low heat until done, stirring every few minutes, approximately 20 to 25 minutes. Mix in the crème fraîche and season with salt and pepper. Keep warm.
- In a small pot, add the sugar and ½ cup of water. Bring to a boil and reduce over medium heat until the sugar caramelizes. Add the remaining Florida Orange Juice and toasted almonds, then remove from heat and keep warm.
- Preheat a grill to high.
- Season the whole trout. Lay fish on the grill, flesh side down. After 1 minute of cooking, turn the trout to create a diamond pattern on the fish.
- Flip the trout onto the skin side and brush the flesh with the Shallot Florida Orange Juice reduction.
- Lay equal amounts of the grits in the center of each plate. Place one trout skin-side-down over the grits, brush one more time with the Shallot Florida Orange Juice reduction, and crumble the candied almonds around the fish. Serve immediately.
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