Recipe - Grilled Smoked Tomatoes And Viniagrette

TROUT BRINE
2 cup Water
1 Lemon; juice of
5 Cloves garlic; cut or sliced up
4 Cloves shallot; cut or sliced up
2 tablespoon Salt
2 tablespoon Sugar
2 tablespoon Chopped dill
6 Boneless rainbow trout; (12
ounce)

HORSERADISH CREAM
1 cup Cr`eme fraiche
One half cup Horseradish; (drained)
1 teaspoon Dijon mustard
1 teaspoon Chopped dill
1 teaspoon Lemon juice
Salt; pepper

CUCUMBER SALAD WITH DRESSING
One half cup Rice wine vinegar
One half cup Lemonlime juice
2/3 cup Fish sauce; (optional)
One half cup Vegetable oil
1 small Onion; minced
One half cup Sugar
5 Cloves garlic; minced
Cucumber; carrot, radicchio,
; mint (chopped)

Mix the brine ingredients. Pour over the trout. Marinate in the
refrigerator for 4 to 5 hours. Smoke trout in covered grill for 25 minutes
at 250300 degrees.

Grilling instructions:

You must have a grill with a tightfitting lid to make this technique work.
Start by soaking wood chips in water for several hours. Build a charcoal
fire in only half of your grill. Place a shallow pan of water in the other
half of the grill. When the fire is glowing and ready for cooking, scatter
wet wood chips on top of the coals; this should produce lots of smoke.
Place the fish on grill directly over the pan of water. Put the lid on
grill to trap the smoke inside. Using this cooking method, trout will be
finished cooking in about 25 minutes. Mix all ingredients in a bowl. Let
set overnight.

To make cr`eme fraiche:

Combine 1 cup whipping cream and 2 tablespoon buttermilk in a glass
container. Cover and let stand at room temperature from 8 to 24 hours, or
until very thick. Stir well before covering and refrigerate up to 10 days.
Note: Cr`eme fraiche directions from The Food Lover's Companion: Barron's
Cooking Guide by Sharon Tyler Herbst (Barron's Educational Series Inc.,
copyright 1990).

Whisk together dressing ingredients. Cut cucumber, carrot, radicchio into
thin strips. Toss with dressing. Add chopped mint. Note: If fish sauce is
not available in your supermarket, look for it in Asian or specialty
stores.

Copyright 1994 by Rick Moonen, Executive Chef at The Water Club in New York
City.

Converted by MC_Buster.

Recipe by: Good Morning America

Converted by MM_Buster v2.0l.