Grilled Trout Stuffed with Tomato Confit Recipe

Try this delectable grilled trout stuffed with tomato confit recipe from Chicago restaurant, Uncommon Underground.


| May 2013



Grilled trout makes a simple, delectable meal by accompanying it with tomato confit.

A healthy, delicious of grilled trout with tomato confit from Chef Chris Spear.

Photo by Fotolia/SOLLUB

This grilled trout stuffed with tomato confit recipe comes from Uncommon Underground, one Chicago restaurants dedicated to small-scale urban farming and sourcing locally grown ingredients from heartland farms. This recipe is taken from Locally Grown (Agate Midway Publishing, 2012) by Anna Blessing, a story of the modern heartland farm. It explores how sustainable practices—and close ties to high-profile chefs and restaurateurs—have propelled the "locally grown" culinary movement with rich stories of Midwestern farms told through beautiful photography, fascinating anecdotes from farmers and chefs, and up-close looks at what makes each farm so unique.

Grilled Trout Stuffed with Tomato Confit

• 2 pounds (908 g) cherry tomatoes
• 1 lemon
• 4 cups (948 mL) tomato juice
• 4 trout, headless (8 to 10 ounces [227 to 284 g] each)
• 1/3 cup (10 g) packed parsley leaves, chopped
• 2 sprigs tarragon, chopped
• 8 chives, minced
• Salt and pepper
• Vegetable oil

1. To prepare the tomato confit, slice the cherry tomatoes as thinly as possible, about 1/8 inch (3 mm). Place tomato slices in a baking dish big enough where you can layer the tomatoes in bottom of dish (double layer if necessary). Pour tomato juice over tomatoes and enough water until tomatoes are just submerged in liquid. Cover dish with foil and roast at 250°F (120°C) 2 hours or until tomatoes are very soft. When tomatoes are finished cooking, remove from the oven and cool in the liquid. Carefully transfer the tomatoes to a bowl using a slotted spoon.

2. To prepare the trout, squeeze 1 lemon into 1 gallon (3.80 L) of water. Dip the trout into the lemon-water to get rid of the slimy membrane on the skin. Dry well with paper towels. Place in refrigerator until ready to go on the grill.





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