On a visit to the restaurant this morning to drop check-stuffers for Harry’s upcoming Animal Pizzeria, I ordered a chopped salad to bring back to the office for lunch. I forgot to ask for mine just the way I like it, with croutons (we make some of the most addicting ones ever in my opinion – more on our secret later) so I popped into the kitchen to grab some before leaving. Low and behold, chef de cuisine Bradley Herron was cutting fish in his usual spot – but with an unusual specimen. It looked like trout!
“River trout?” I asked, now all curious as to where these slim, hooked-mouth beauties came from.
“Nope. Wild Ocean Seafood trout,” Brad replied. “About 30 pounds came in.”
Is it just me, or have you also only had trout out in the landlocked west? If so, you can try something new and get a taste of trout from the Atlantic tonight with Bradley’s dinner special. I smelled it all the way upstairs in our mezzanine without even knowing it: simply dredged in flour, pan fried in brown butter and finished with lemon and capers. I asked him to describe the fish and how it eats from chefs perspective.
“It eats like a trout,” he continued. “Soft, medium to fine flake, crispy skin. It cooks super quick, skin side down, quick flip and it’s done. I’d drink something clean, like a crisp white with this dish.”