Executive chef and owner of Trezo Mare Restaurant and Lounge, Robert Padilla, demonstrates how to make Seared Missouri trout, basmati rice, olive and artichoke tapenade, sautéed kale and finished with sauce buerre blanc.
Small dice ½ of the yellow onion and with 1oz of oil simmer in a medium sauce pot. When the onions begin to turn translucent add 1 cup of the basmati rice. Mix the rice and the onions letting the rice slightly toast. Add 2 ½ cups water, salt and pepper to the pot. Bring the water to a boil, then cover the pot, turn the water down to a slow simmer. Let rice simmer for 10-15 minutes. Pull from heat and let rest for another 2-3minutes, fluff with a fork, set rice aside.
OLIVE AND ARTICHOKE TAPENADE
While making the rice or beforehand begin making the tapenade. Drain the brine liquid from the roasted red peppers and the artichokes. Take 1-2oz of both the peppers and the artichokes and fine chop them, then combine in a bowl. Pull one clove of garlic and finely mince it, add it to the mixing bowl. Pit your assorted olives and fine chops them, these can be added to the bowl. Combine these ingredients with 2oz of olive oil, 1/2oz of fresh squeezed lemon juice and the leaves from one thyme sprig. Finely pull the individual leaves from a couple of sprigs of parsley and add that to the now finished tapenade. Set this aside, it is ready for later use (you can chill this and serve if needed).
Season the trout with a bit of oil, salt and pepper. Sear trout in a hot sauté pan (with 1/2oz of cooking oil) skin side down on a medium high heat. After a minute or so (when the skin slides freely in the sauté pan), turn heat down to medium heat and finish cooking the trout the rest of the way. When the flesh of the fish turns white the fish is ready to serve.
In a sauté pan with ½ oz. cooking oil and 1/oz. of butter add kale and cook on high heat until it begins to wilt down. Season with salt and pepper
BUERRE BLANC SAUCE
Small chop the one shallot and pull 3 cloves of garlic and crush those with the side of the knife, add this with 1/2oz cooking oil to a small sauce pot. Turn your heat to low and let the garlic and shallots slowly cook until they begin to turn translucent. Add 4oz of the white wine and squeeze ½ oz. of lemon juice to the sauce pot. Add 3 thyme sprigs, bring this up to a simmer and let reduce until you have about ½ the amount of liquid that you started with. Turn your heat all the way to its lowest setting and with a whisk begin to slowly add your cold cubed butter to the sauce. Add one cube at a whisking it until it is completely emulsified in the sauce. Continue doing this until all butter is gone. Push your sauce through a strainer to catch all of the diced chunky ingredients. Serve sauce immediately
PLATING THE DISH
Reheat the rice and mix a little of the tapenade in with it as well. Lay the rice down on your plate and the kale onto of the rice, add the cooked fish on top of the kale, then spoon the buerre Blanc sauce on and around the fish. Garnish the fish with a bit more of the tapenade and serve.
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Courtesy: Scripps Media/KC Live
Chef Robert Padilla is in the @KCLive kitchen this morning! Tune in at 10AM to learn how to make Seared Missouri Trout! Or watch later here: https://goo.gl/Z692v2
We like to eat with the seasons and tonight we're launching our NEW Seasonal Menus!
Here's a teaser:
Our lunch menu launches tomorrow and brunch this weekend. Who's hungry?
Food lover, Chef, and Kansas City Blogger Carlton Logan visits Trezo Mare for Sunday Brunch. We want to thank Carlton for sharing his fantastic review on Kansas City's most popular restaurant forum. A link to the Facebook forum can be found at the bottom of this page.
"My sister and I went to Trezo Mare for lunch/brunch after church today.
The place itself is very impressive. Nice booths. Very open feel. We walked by the kitchen going to our table. My sister order the fusilli shrimp Diablo with a vodka cream sauce. It was very good, not too spicy. I was in the mood for breakfast today so I order the Basic Breakfast. There's a choice between Italian sausage, bacon, Canadian bacon...or praline bacon. Part of me was screaming SALCICCIA! But the other part of me chose the regular bacon. Then, I asked our server Alisa if my breakfast came with toast or a biscuit. She said she could bring toast. Then the other side of me that was screaming SALCICCIA came back and ordered, a la carte, the cheddar biscuit with gravy. Not that crazy about biscuits and gravy. But....what is in the gravy? SALCICCIA! Then, Alisa, was kind enough to bring a slice of the praline bacon, AKA pig candy, for us to try. It was sweet but not cloyingly. And it was sprinkled with nuts. She also let us try the cinnamon rolls. I enjoyed my breakfast. Crisp bacon, breakfast potatoes...it also came with a little of the Trezo Mare hot sauce. Not too hot with a smoky flavor. For dessert, my sister had the flourless chocolate cake. Chocolate lovers, this is your new go to dessert. Light, creamy but rich. Almost a cross between a mousse and cheesecake. I chose the creme brulee. I thought it was just because I like creme brulee but I think it might have been subliminally induced by the recent posts about it. This one's good. The custard was creamy. And the caramel was perfectly crisp. There was a little fruit chutney on top. Erin, event coordinator, was kind enough to show us around. They have an excellent wine room that would be perfect for events. There's also the lounge area. It has a section that can be roped off for a smaller group gathering. And then, there's the patio. It was too hot today but they have a great space for outdoor dining or, again, a special event. Another plus is the gluten free options. Erin told me the owner, Mike Lee, worked with Chef Padilla on a menu with gluten free options. Several members of Mike's family eat gluten free.
Trezo mare è molto buono!"
— at Trezo Mare Restaurant.
About Carlton Logan:
Carlton never had a chance. He was destined for a career in the food industry. As a kid, he watched his father grilling and smoking on the weekends. In the summer, he sometimes spent his days at his godparents’ bakery. He greeted customers and watched his godparents decorating cakes and glazing donuts. In his teens, the baking bug bit him. And he began creating desserts for birthdays and special events. The orders for cookies, cupcakes, and cakes started coming in. This evolved into teaching cooking classes at a retail store and chef at a special events facility. After a brief stint in the corporate world, he recently returned to the kitchen for his food blog. He also joins his dinner group once a month to enjoy local restaurants. He enjoys all cuisines especially Asian and Italian and is a certified chocoholic.
Special thanks for the awesome comments on Carlton's review! 😊
150 tickets sold out quickly for Kansas City's most popular wine tasting event that took place on Trezo Mare's award-winning patio, May 21, 2017. Held only two times each year, Wine Director Mark Taylor will announce the date for "A Taste of Autumn" wine event, early fall.
BBQ Queens Karen Adler and Judith Fertig along with Slow Food KC, release a new cookbook at an event held in the wine room at Trezo Mare on Tuesday, May 16.
Food by Executive Chef, Robert Padilla
Coordinated by Event Manager, Erin Dolan
Gallery photos by DJ Alvarez
Best culinary team in town produces visually delightful art food! They like the Easter Bunny too! #respect #talent #thankyou
The owners at Trezo Mare receive a visit from Eco Elvis. Trezo Maré is a leader and an innovator in Kansas City in embracing environmental concerns and “going green.” Nearly 80% of all materials not consumed in the restaurant are recycled or composted through our partnership with the “Fred Project” and Ripple Glass.
Managed by Maureen Veto-Slater
KC Integrated Marketing