CHARLOTTE flavor
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Stoke Charlotte
100 W. Trade St.
Charlotte, NC 28202
704.353.6005
stokecharlotte.com
PHOTO BY EA DECKER PHOTOGRAPHY
STOKE
CHARLOTTE'S
WOOD-FIRED
TROUT WITH
SALSA VERDE
(Yields 4-6 servings)
FOR MORE CHARLOTTE RECIPES, VISIT
CHARLOTTESGOTALOT.COM/CHARLOTTEFLAVOR
Ingredients
Salsa Verde
10 tomatillos, diced (at roughly a
1/8-inch each)
1/2 cup pickled watermelon rind, diced
1 shallot, minced
1 jalapeño, minced
Juice of 1 lime
1 bunch cilantro, chopped
1 tablespoon olive oil
Salt (to taste)
Trout
4 8-10-ounce trout filets (Stoke Charlotte recommends trout
from Sunburst Trout Farms in Waynesville, North Carolina)
2 tablespoons kosher salt
1 tablespoon olive oil
Preparation
Salsa Verde
• Add first six ingredients to mixing bowl.
• Mix ingredients while stirring in olive oil.
• Season with salt to taste.
Trout
• Remove any stray bones with tweezers or small kitchen pliers.
• Rub skin side of fish with olive oil and sprinkle liberally with salt.
• Grill or roast in hot oven (or wood-fired oven that reaches
1,000 F) until skin is crispy and internal temperature reaches
145 F. Do not overcook, as trout can become dry.
• Serve immediately with salsa verde.
20 OCTOBER 2016