THE SAUCE
Yellow tomato coulis with papaya
2 each roasted yellow tomatoes (medium), 1 teaspoon roasted garlic, ½ peeled
and seeded papaya (very ripe), 3 tablespoons
1. Bring the unsalted butter to room
temperature then fork mix the capers, salt and pepper in.
2. Apply evenly but not liberally to the top of each trout fillet.
3. Add two sprigs of dill to the top of each of the buttered filets.
4. Wrap each filet tightly with the wine poached grape leaves then refrigerate
for approximately ½ hour.
5. Pan roast two medium yellow tomatoes in a light amount of olive oil until
lightly browned then remove skin and seeds.
6. Repeat the process with the garlic.
7. Puree the sauce ingredients together in a blender then refrigerate.
8. On a preheated grill mark off the trout filets approximately 4 minutes on
each side or until meat is tender and flaky.
9. Present flattered with grape leaves butterflied open and napped with the
sauce. |
