Elimination Challenge Wins: 2/10

Quick Fire Challenge Wins: 4/10

Status:
WINNER OF TOP CHEF SEASON 3!

• E-mail to a friend
• Print it!
• Comments
  (2)

Directions:

Polenta Prep:
Char poblano over high flame, then peel and seed. Cut corn off cob and char in smoking hot pan. Brunoise poblano. Cook polenta according to instructions. When almost ready, add poblano and corn to polenta and season to taste. Put chips in hotel pan and top with perforated hotel pan. Let smoke for about 5 minutes.

Trout Prep:
Season trout with salt and pepper, then add to perforated hotel pan skins side down. Smoke about 8 minutes, depending on the size of the fish. Remove from pan and cool. Lay polenta out on half sheet pan with parchment paper on it. Cool until firm and cut into squares.

Papaya Prep:
Peel and seed papaya, then dice small. Brunoise red onion and jalapeno; add to papaya. Cut tomatoes into quarters, then cut out seeds. Dice tomato petals into small pieces. Mix all together, then season with lime juice and salt.

Slaw Prep:
Thinly slice cabbage. Julienne radishes. Mix both with cilantro, then season with salt and lime.

To Plate:
Pull skin off front of trout and break into large pieces. Cut avocado into slices and season. Cut portobello into thin slices. Top polenta cakes with alternating slices of avocado and portobello. Sprinkle with salt. Top with front, then cover with papaya pico de gallo. Top with slaw and serve immediately.

• Send a link
• Print it

Ingredients:

1 poblano
3 ears corn
1 box polenta
2 cups, moistened wood chips
4 rainbow trout, cleaned
Salt and pepper to taste
1 ripe papaya
1/2 red onion
1 jalapeno
3 vine tomatoes
2 limes
1 head cabbage
1 bunch radish
2T cilantro, chopped
1 avocado
1 portobello, grilled

Related Tags:

Related Recipes:

• Olive Oil Poached Shrimp with Avocado, Cucumber, Lime & Grilled Pepper Salad
• Tom Ka Soup Dumplings with Organic Chicken
• Green Plantain Chips and "Abondigas of Pork"