I won't lie. I saw a beautiful photograph of a bacon and radish crudo on the St. John's Restaurant facebook page, and thought to myself..."I should go there and eat that". The next best thing, though, is to make something that looks as beautiful with the little treasures in our CSA share. I tried a few flavor combinations with the salad, but this one was the winner. So glad we had some fresh basil this week!
Salad: 1 fennel bulb, finely diced 2-3 Tbs chopped fennel leaf 6 radishes, finely diced 10 basil leaves, thinly sliced 1/2 lemon, juiced 2 Tbs Lucini Dark Cherry Balsamico 3 Tbs Extra Virgin Olive Oil Sea Salt Freshly ground black pepper Mix ingredients together in a bowl and refrigerate until ready to serve.
Fish: 4 portions of Steelhead Trout, skins and bones removed Dry the fish with a paper towel, thin sprinkle salt and pepper on both sides On Medium-high heat, melt a little oil or butter in a skillet. Gently place the fish in the pan and cook about 3 minutes on each side, (less or more depending on the thickness of the fish and how well done you like it.) Remove fish from pan and let rest on a warm plate.
Add 3-4 minced garlic cloves to the pan, plus 1 cup of dry white wine. Reduce heat and simmer for about 5 minutes, or until the alcohol burns off. Salt to taste.
Pasta: Cook 4 portions of angel-hair pasta according to packet directions and drain. Drag each portion of cooked pasta through the garlic and wine sauce before plating.