The Root Restaurant's Smoked trout on sweet corn griddle cake - Dallas News | myFOXdfw.com

The Root Restaurant's Smoked trout on sweet corn griddle cake

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(WJBK) -

Get this recipe courtesy of Chef James Rigato of The Root Restaurant and Bar, one of Hour Detroit's Best of 2013. Learn more online at www.therootrestaurant.com.

Sweet Corn Griddle Cake Batter

Ingredients:
3/4 Cup All Purpose Flour
3/4 Cup Corn Meal
1 1/2 Teaspoon Baking Powder
1 1/2 Teaspoon Baking Soda
1 Tablespoon Sugar, Preferably Michigan Beet Sugar
1 Tablespoon Olive Oil
1 Egg, Beaten
1 Egg White
1 1/2 Cups Whole Milk, Guernsey's

Mix all ingredients well. Fold in following ingredients:
1 Ear Sweet Corn. Kernels shaved off.
1 Jalapeno, minced tiny
1 Tablespoon Chopped Cilantro
Pinch Salt

Heat a large skillet over medium heat, and coat with cooking spray (if necessary). Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Green Tomato BBQ Sauce

Ingredients:
1 Onion, Diced
2 Large Green Tomatoes, Diced Medium
2 Jalapenos, Minced
5 Cloves Garlic, Smashed
1 Tablespoon Dry mustard
3 Tablespoons Smoked Paprika
1 T. Black Pepper
1/2 Cup Brown Sugar
1 Tablespoon Chili Powder
1/4 Teaspoon Cayenne
4 Tablespoons Masa
3/4 Cup Ketchup
3/4 Cup Chicken Stock
2 Tablespoons Salt
2 Tablespoons Butter
2 Tablespoons Olive Oil

Method:
Saute onion, jalapeno and garlic in oil and butter until soft. Add tomatoes. Saute until soft. Add all remaining ingredients. Simmer on very low heat covered for about 15 minutes. Puree in a food blender until smooth. Adjust seasoning if necessary.

1 Whole Smoked Fish of your choice.
Fresh Pea Tendrils for garnish.

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