The White Bull Green Tahina and Seared Rainbow Trout Recipe
Greg Gettles, chef de cuisine of the popular farm-to-table restaurant The White Bull, shares a simple recipe for his fresh Green Tahina sauce. Try it as a healthy salad dressing, dip for crudité or paired with fish, as shown here.
INGREDIENTS For the Green Tahina Sauce
• 2 cups fresh parsley roughly chopped, with the stems
• 2 cups fresh basil roughly chopped, with the stems
• 2 cups fresh mint roughly chopped, with the stems
• ¼ cup lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 cup tahini
• 4 garlic cloves
• 1 teaspoon salt
• water, as needed
For the Seared Trout
• 1 rainbow trout fillet
• 1 tablespoon neutral oil such as sunflower, grapeseed, vegetable or canola
Combine olive oil, lemon juice and garlic in a blender. Blend on high for 10 seconds until smooth.
Add herbs and blend on high for 10 seconds. Be careful not to overblend the herbs because the heat will cause them to brown quickly.
In a medium bowl, combine the herb purée, tahini and salt. Mix well to incorporate and adjust seasoning. Add a splash of water as needed in case the dressing seizes up. Set aside.
Pat the trout dry with a paper towel to ensure it is completely dry.
Heat a sauté pan on medium high heat. Once the pan is hot, add the oil, then add the fish skin-side down. Reduce the heat to medium and cook the fish until almost cooked through, about 3 minutes. Gently flip the fish over to finish cooking for about 30 seconds and then remove from the pan.
Top with Green Tahina sauce and enjoy.
Details: 123 E. Court Sq., Decatur; www.thewhitebull.com