Episode Six Recipe

 

Preparation

 

 

• Using vegetable peeler, shave carrots and cucumber lengthwise into ribbons. Cut ribbons into 3-inch-long sections, then cut sections into matchstick-size strips. Place in large bowl. Add shallots, jalapeños, lime juice, sugar, and fish sauce; let marinate 30 minutes at room temperature.

• Add trout pieces and tomatoes to vegetable mixture and toss to blend. Transfer trout-vegetable mixture to large strainer and drain off liquid. Return trout-vegetable mixture to same bowl; add mint and basil and toss to blend.

• Arrange lettuce leaves on large platter. Divide trout-vegetable salad among lettuce leaves. Drizzle sweet chili sauce over each salad and sprinkle with peanuts.

 

• Recipe by Jill Dupleix

• Photograph by Misha Gravenor

• http://www.bonappetit.com/recipe/lettuce-wraps-with-smoked-trout

 

 

Lettuce Wraps With Smoked Trout

 

 

Ingredients

SERVINGS: 4

• 2 medium carrots, peeled

• 1/2 unpeeled English hothouse cucumber (do not remove seeds)

• 1/4 cup thinly sliced shallots

• 1/4 cup thinly sliced jalapeño chiles with seeds (preferably red; about 2 large)

• 2 tablespoons fresh lime juice or unseasoned rice vinegar

• 1 tablespoon sugar

• 1 tablespoon fish sauce (such as nam pla or nuoc nam)

• 2 4.5-ounce packages skinless smoked trout fillets,* broken into bite-size pieces (about 2 cups)

• 1 cup diced grape tomatoes

• 1/2 cup whole fresh mint leaves

• 1/2 cup small whole fresh basil leaves

• 16 small to medium inner leaves of romaine lettuce (from about 2 hearts of romaine)

• 1/3 cup (about) Asian sweet chili sauce**

• 1/4 cup finely chopped lightly salted dry-roasted peanuts