Cooking Instructions
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Step 1
Bring
Water (3/4 cup)
to a boil in a small saucepot over medium-high heat.
Step 2
Place the
Bulgur Wheat (3/4 cup)
in a large bowl with
Salt (1/2 tsp)
add the boiling water. Cover with plastic wrap for 25 minutes. Unwrap and fluff bulgur and hold.
Step 3
Mince the
Shallot (1)
and
Garlic (3 cloves)
; set aside.
Step 4
Cut the
Tomato (1)
into 4 wedges. Cut away the seeds and inner flesh; discard. Cut into 1/4 inch dice; set aside.
Step 5
Cut the
Lemons (2)
in half. Juice 3 halves into a small bowl; discard seeds. Cut the other lemon half into 1/4 inch slice wheels; set aside.
Step 6
Finely chop ONLY 1/2 the fresh
Fresh Chives (3 Tbsp)
and add to a medium bowl.
Step 7
Remove the leaves from the stems of the
Fresh Parsley (3 Tbsp)
,
Fresh Basil (1/2 cup)
,
Fresh Oregano (1/3 cup)
,
Fresh Thyme (3 1/2 Tbsp)
, and
Fresh Mint (1/3 cup)
; discard the stems.
Step 8
Fine chop each of the herbs separately. Place 1/2 of the basil and 1/2 of the parsley in bowl with chives. Add all the oregano, thyme and mint. Place the other 1/2 of the basil and parsley into a second medium bowl; hold.
Step 9
Rough chop the
Hazelnuts (1 Tbsp)
. Add to the bowl with ONLY the basil and parsley.
Step 10
Add half of the garlic,
Olive Oil (3 Tbsp)
, 1/3 of the lemon juice,
Salt (1/2 tsp)
and
Ground Black Pepper (1/4 tsp)
. Stir until well combined to complete your salsa verde and hold until plating.
Step 11
To the 6-herb mixture, add 3/4 of the shallots, the remaining garlic, diced tomatoes,
Olive Oil (1 Tbsp)
,
Salt (1 tsp)
,
Ground Black Pepper (1/4 tsp)
. Stir until well combined.
Step 12
Place the remaining shallots in a third medium bowl with 1/3 of the lemon juice.
Step 13
Add
Salt (1/4 tsp)
and
Olive Oil (1 Tbsp)
to make a vinaigrette.
Step 14
Using ONLY 1/2 the
Watercress (1/2 bunch)
trim stems and discard Add watercress to the bowl with the vinaigrette. Season with
Ground Black Pepper (1/4 tsp)
and toss gently.
Step 15
Pat dry the
Idaho Trout Fillets (2)
with paper towels. Season each fillet with
Salt (1/4 tsp)
and
Ground Black Pepper (1/4 tsp)
. Cut each fillet in half.
Step 16
Heat a small sauté pan on medium-high. Add lemon slices; cook for 1 minute per side.
Step 17
In a large sauté pan on medium heat, add
Olive Oil (1 Tbsp)
with
Butter (1/2 Tbsp)
until it melts. Add the bulgur, tomato herb mixture and remaining lemon juice. Stir until well combined and warm; 5 to 7 minutes.
Step 18
In another large sauté pan, heat
Olive Oil (1 Tbsp)
over medium-high heat. When hot, add the trout, skin side down, and cook until the skin is crispy, 3 to 4 minutes.
Step 19
Turn the fish over and cook for 1 to 2 minutes more or until cooked through.
Step 20
Place the tabouleh in the center of two plates. Stack the trout fillets at an angle next to the tabouleh; first, skin side down then skin side up.
Step 21
Drizzle the salsa verde on top and around the trout. Put the watercress salad on top. Garnish with a seared lemon slice. Serve and enjoy!
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