Executive Chef Tim Radack

Steelhead Trout

7 oz pan seared steelhead trout
3 oz apple celeriac puree
3 oz smoked pear and chili compote

Remove Skin from trout and cut into desired portion. Season Trout with salt and pepper. Sauté until lightly brown over medium heat and a light amount of oil in sauté pan. Place in 350 degree oven for about 7 minutes or until desired temperature has been reached. Heat puree until about 165 degrees, place on the bottom of the plate in a circular motion. Heat compote up until about 165 degrees and place on top of fish. Serve and enjoy.

Apple Celeriac Puree

1 1/2 lbs apples
1 1/2 lbs celeriac
20 oz heavy cream
3 oz butter
2 oz garlic
2 oz olive oil
20 oz water

Heat the olive oil in a 4-quart saucepan over low heat just until it simmer. Add the celeriac, peel and dice apples, garlic, salt and pepper and cook, stirring frequently just until it begins to soften, approximately 5 minutes. Increase the heat to medium-high and add the water. Bring to a boil and cook until the celeriac is tender and easily pierced with a fork, approximately 20 minutes. Place the butter and heavy cream into pan and heat just until the butter is melted, approximately 45 seconds. Add the cream and butter and continue to puree with the stick blender for another minute. Serve warm.

Smoked Chilies and Pear Compote

4 oz anaheim chiles
4 oz pablano chiles
4 red anjou pears, core removed
2 oz grape tomatoes, cut in half, lengthwise
1 Tbs chopped flat leaf parsley
1/4 cup orange marmalade
4 Tbs olive oil
salt and black peppers to taste
1 tsp chili flakes

Take hickory wood chips and soak in water overnight. Place wood chips in base of pan, no water and place grill rack over wood chips. Turn burner to low heat, and allow wood chips begin to lightly smoke. Place chilies and pears together on grill rack and cover with a lid for about 3 hours. Remove chilies from smoker, remove seeds from chilies and slice into very thing strips, leaving the skins of the chilies and pears on. Also slice pears into thin slices. In a medium sauté pan, add chilies and pears together, lightly sauté with olive oil, salt and pepper. Add chili flakes, parsley and orange marmalade to pears and chilies and continue to sauté for 5 minutes. Finish by adding halved grape tomatoes to compote. Remove from heat and store until ready to serve.