Lapsang Souchong tea poached trout and egg with a winter vegetable salad
Fish and Eggs
8 oz Sustainable Speckled Trout, cleaned, skin on
4 whole eggs
3 Tbsp Tea Leaves Lapsang Souchong
1 Tbsp salt
1 cup Soiled Reputation cabbage, thinly sliced
¼ cup Soiled Reputation watermelon radish, thinly sliced
¼ cup Soiled Reputation salsify, thinly sliced
¼ cup Soiled Reputation crosness, whole
½ cup fresh Florida grapefruit juice
1 cup fresh Florida grapefruit juice
1 ¼ cup grape seed oil
2 tbsp Soiled Reputation shallots, peeled and diced
1 tbsp Florida grapefruit zest
1 tsp salt
1 tsp pepper
¼ cup Soiled Reputation radish sprouts
Preparing the Florida Grapefruit Vinaigrette
Place the Florida grapefruit juice, zest, shallots, salt and pepper in a bowl. While whisking, slowly add the grape seed oil. Season to taste. Reserve the vinaigrette.
Preparing the Fish and Eggs
Place 5 cups of water in a pot and bring to a boil. Add salt. Place 3 tbsp of tea in a tea bag. Place the tea bag in the water and let steep for 3 minutes. Place the trout in the water and cook until medium. Remove the trout and place on a plate. Remove the skin from the trout. Place the eggs in the same liquid. Poach until soft. Place the eggs in a bowl. Remove access egg whites.
Preparing the Florida Grapefruit Salad
Place the cabbage in a bowl. Cover with grapefruit juice and set aside. Place the watermelon radish, salsify and crosness in a bowl. Toss with salt, pepper and grapefruit vinaigrette.
Drain the Florida grapefruit juice from the cabbage. Place the cabbage on the bottom of a bowl. Place the trout on top of the cabbage, skin side down. Place the grapefruit salad on top of the trout. Place the poached egg on top of the Florida grapefruit salad. Garnish with radish sprouts and the grapefruit vinaigrette.
Serving Size: Serves 4