Trout roulade with dirty rice, roasted peppers, lacto-fermented collards, and ham

Adapted by
February 2018


Dirty Rice Filling
1 cup Carolina gold rice, cooked
50 grams brunoise shallots
25 grams brunoise garlic
1 jalapeƱos, roasted, peeled, and chopped
2 Aji dulce, roasted, peeled, and chopped
10 grams minced parsley
lemon juice
Fermented Collards
3 young collard green leaves, cleaned, stem removed, and kept whole
2% kosher salt
Ham Vinaigrette
400 grams ground country ham
200 grams brunoise shallots
100 grams brunoise garlic
50 milliliters Sherry
250 milliliters Sherry vinegar
250 milliliters white wine
55 grams ale mustard
lemon zest
300 grams green peanut oil


For the Dirty Rice Filling

Into a bowl combine all ingredients; mix.  Season with salt and lemon juice.

For the Fermented Collards

Gently rub collard green leaves with kosher salt.  Place leaves flat into a cryovac bag; seal and store in a cool, dark place for 72 hours.

For the Ham Vinaigrette

Into a sauce pot add ground country ham, render until crispy.  Add shallots and garlic; sweat until translucent. Deglaze with Sherry, Sherry vinegar, and white wine; reduce by 20%.  Add ale mustard.  Cool and season with lemon zest.  Into a mixing bowl with the peanut oil, stir in the mixture, do not emulsify, this is a broken vinaigrette.

To Assemble and Serve

Debone trout while keeping the fillets, head, and tail intact.  Line a table with plastic wrap (large enough to wrap each fish).  Line with sheets of collard greens, long enough to wrap around the fish about 2 times.  Lay fish onto collards with the fillets open, stuff with Dirty Rice evenly onto the filet and place the second filet on top.  Wrap the fish in the collard greens making sure it is securely wrapped in collards.  Wrap the fish tightly in plastic wrap and refrigerate before cooking. Carefully unwrap fish and rub with olive oil.  Into a pan over high heat, roast fish until just cooked.   Using a sharp knife, slice fish, drizzle warm Ham Vinaigrette over each slice.