The Tewksbury Inn occupies a building that was erected in 1788. Formerly a stagecoach stop and tavern for weary, thirsty travelers, it is now a home for more sophisticated cuisine. During the busy summer season, dining is enjoyed on a breathtaking outdoor patio, which is lit by authentic gas lanterns.
Chef James Mignola began his cooking career under French master-chef Maurice LeDuc at Autre Chose in Cambridge, Massachusetts while attending Harvard. He moved to sous-chef at the world renowned Grand Central Oyster Bar, and was Executive Chef at Fiori and The Bailey before moving to The Tewksbury Inn.
For the Trout: |
| 4 |
Idaho Ruby Red Trout, bone out, head off and side fins removed |
| 1/2 |
cup buttermilk |
| 1 |
cup Wondra flour |
| |
salt and white pepper to taste |
| |
vegetable oil for frying |
For the Potato Salad: |
| 4 |
large red bliss potatoes, about 1 1/2 pounds |
| 4 |
ounces Tasso ham (may substitute bacon), diced |
| 2 |
rib of celery, finely diced |
| 1 |
red bell pepper, finely diced |
| 1/2 |
red onion, finely diced |
| 1 |
carrot, finely diced |
| 1 |
jalapeno pepper, finely diced |
| 1/4 |
cup chopped Italian parsley |
| 2 |
tablespoons good quality Dijon mustard |
| 2 |
tablespoons apple cider vinegar |
| 1/2 |
cup good quality olive oil |
| |
salt and freshly ground pepper to taste |
For the Lemon Butter Sauce:
|
| 2 |
tablespoons freshly squeezed lemon juice |
| 1/3 |
cup white vermouth |
| 1/2 |
pound sweet butter cut into 1/2 inch cubes |
For the French Beans:
|
| 1 |
pound haricot vert, topped and blanched to desired tenderness in boiling salted water (submerge in iced water to stop the cooking) |
| 2 |
shallots, peeled and thinly sliced |
| 3 |
tablespoons sweet butter |
| 2 |
tablespoons snipped fresh chives |
1) |
To make the potato salad. Cook the potatoes whole in salted water until tender. Cool under running water and cut into 3/4-inch pieces and place in a large mixing bowl. Sauté the Tasso in a large pan with a little bit of olive oil until it begins to render it's fat and brown slightly. Add the celery, red pepper, red onion, carrot and jalapeno and cook for about 3 minutes to soften. Add vegetable mix to potatoes along with remaining ingredients. Season to taste. |
| 2) |
Reduce the lemon juice and vermouth in a small saucepan until only a syrup coats the bottom of the pan. Over low to medium heat, add the butter, piece by piece whisking all the while until an emulsified sauce forms. Keep warm until ready to serve. |
| 3) |
Season the trout with salt and ground white pepper. Dip the flesh side in the buttermilk and then into the Wondra flour. Heat a large sauté pan (large enough to hold two of the trout at once if possible). When the pan is hot add vegetable oil and the trout breaded side down. Cook until golden brown then turn and cook skin side until it is crispy. Repeat with remaining trout keeping the cooked trout warm. |
| 4) |
While you are cooking the trout, sauté the shallots in butter until golden. Add the haricot vert and cook until warmed through. Season with salt and pepper. |
| 5) |
To serve: warm the potato salad slightly. Place potato salad, haricot vert and trout on four warm plates. Ladle lemon butter sauce over each trout and garnish with snipped chives. |
