Forno Bravo Community Cookbook

Rainbow Trout (Courtesy of The ARCH)

We wanted to share this recipe for cooking rainbow trout in your wood-fired oven … taken from The ARCH’s October newsletter. (The ARCH Architectural Finishes, Flooring & More is located in Asheville, North Carolina. See The ARCH’s website at http://www.thearchnc.com/ for more information.)

Rainbow Trout

Start with sustainably harvested fish!

Right here in our own backyard of Western North Carolina we have an incredible source for sustainably harvested farm raised Rainbow Trout at Sunburst Trout Company (http://www.sunbursttrout.com/our-story). Having recently read about Seafood fraud and the problems facing our oceans it is so refreshing to read about a local business that does it right. No pesticides, no animal by-products, no growth hormones. In researching a good fish recipe to use in a wood-fired oven, I thought it best to start with Oceana’s Southeast United States seafood guide

Sunburst includes a great recipe on their home page of their website at the bottom of the page which I’m anxious to try in our Forno Bravo wood fired oven.

1/4 Cup pineapple juice
2 Tbs Lemon juice
2 Tbs brown sugar
4 tsp chili powder
2 tsp grated lemon rind
3/4 tsp salt
1/4 tsp cinnamon
4 Sunburst Trout Fillets

Mix all ingredients and pour over fillets. Marinate trout for 2-6 hours.

Depending on how hot the wood-fired oven is, adapt your cooking time accordingly.

You do not want the oven so hot that the flames are licking the dome, but you do want it hot enough that the fillets do not need to be flipped over. Because the fillets are somewhat delicate you’ll need a smaller grate or fish basket that you can transport the fillet’s onto the larger grate positioned in the oven over a bed of coals that have cooked down some. If you start moving fillets around, trying to flip them, etc…, this is when you get into trouble.

Most of all, have fun exploring sustainable fish with your wood-fired oven.

Websites of interest:

http://www.fish2fork.com/ – a website devoted to review restaurants according to whether their seafood is sustainable.

Oceana (http://na.oceana.org/) – The largest international organization working to protect our oceans.

With any Forno Bravo oven purchase, The ARCH will make a donation to Oceana.

 

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Grilled Shrimp on Rosemary Skewers

Preparation

Fire your oven until hot. This dish can be cooked in a range of oven temperatures, from very hot (700ºF pizza heat) to moderately hot (450ºF). If your oven is less hot, you can use more coals.

Marinate whole shrimp with the shell on in olive oil, white wine, garlic, and lemon. For a change of pace, pick six fresh rosemary branches, strip off the leaves and use them for the skewers!

Place the shrimp on a preheated Tuscan Grill, set over hot coals. The shrimp can be cooked while the main meal is finishing up. With the heat from the dome and the heat from the coals under the grill, you might not have to even turn the shrimp.

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Brick Oven Sea Bass with Mushrooms

Preparation
Slice the onion, celery and carrots, and smash and mince the garlic.

Whisk the olive oil, capers and mustard, then mix with the chopped mushrooms.

Mix the Arugula, tomatoes and balsamic.

Brick Oven Sea Bass - 3

Cooking
This dish works best in a terra cotta pan that will hold all the fish in a single layer.

Fire the oven until the carbon burns off (650F+), then push the fire to one site and let the oven rest for a few minutes. Shovel out any excess coals. You want a hot oven, which is capable of browning your vegetables from the dome heat, but not so hot that you burn everything in the first few minutes.

Place the onion, carrot, celery, garlic and olive oil in the pan, and bake for 3-5 minutes, or until the onions and garlic are translucent and lightly brown.

Brick Oven Sea Bass - 4

Assemble the fish over the vegetables, and top with the mushrooms and mustard sauce. Return the pan to the oven to bake.

When the mushrooms are brown, and the fish is baked, remove the pan from the oven, and top with the Arugula and balsamic. Place the cooking pan on the table — take care to place all four layers on every plate when serving.

Salute.

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