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Olive Oil-Poached Trout with Green Olive Vinaigrette

February 28, 2011

Light and fresh, perfectly tender, a perfect light-yet-satisfying winter main dish.

Olive oil-poached Tasmanian sea trout has the most divinely mild flavor and perfectly tender texture. The poaching method ensures the fish remains moist and delicate, and never overcooked or dry, which is why we absolutely love to cook fish this way. We serve the trout with a sparklingly bright and fresh lemon risotto that complements the mild seafood perfectly. A fresh Romanesco and chunky green olive vinaigrette completes the dish, adding unexpected touches of salty and acidic flavor that tie together the entire dish.

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