Trout with Seasonal Vegetable Medley, Coulis and Citronette

1. Coat all fillets in extra virgin olive oil.
2. Season both sides of fillet with all seasonings.
3. Cover with plastic wrap and let rest at room temp for 20 minutes.
4. Pan sear for 90 seconds on each side over medium to high heat, or grill for 45 seconds per side.

Vegetables

1. Grill all vegetables to add char, set aside to cool at room temp until they can be handled.
2. Cut the corn from the cob.
3. Cut all remaining vegetables into bite sized pieces.
4. In a sauté pan add extra virgin olive oil and heat.
5. Once the oil is hot, add the vegetables and lightly sauté.
6. Once vegetables are sautéed, add the citronette, salt and pepper while the vegetables are hot and then serve.

Citronette

1. Add orange juice, lemon juice, thyme, garlic, shallot and Dijon to a blender.
2. Blend at medium speed until incorporated.
3. Continue to blend and slowly add oil until emulsified.
4. Taste then adds salt and pepper to taste.
5. If the citronette is too thick, add a small amount of water while blending to adjust to desired viscosity.
6. Contrarily, if you desire more thickness, add more oil while blending.

Red Pepper Coulis

1. Drain roasted red bell peppers over a sink.
2. In a sauté pan combine garlic, roasted shallots, garlic confit, Shery vinegar, garlic oil and extra virgin olive oil. Bring to a simmer and turn off heat.
3. Once cooled, combine mixture in a blender with the bell peppers and blend until smooth.
4. Pour into a sauce pot and reduce until it coats the back of a spoon. Add salt and pepper to taste.