1 cup Red seedless grapes, sliced in half lengthways
1 each Granny Smith apple, peeled and chopped
1 stalk Celery rib, diced
This recipe was created for Club House for Chefs by: Amy Rosen, Culinary Expert and Author of Toronto Cooks in Toronto, ON.
For the Sorghum: Rinse sorghum and pick through. Add sorghum to water in a pot and bring to a boil. Lower to a simmer, cover tightly and cook for 50-60 minutes until tender. Drain excess liquid.
For the Dressing: While sorghum is cooking, prepare fruit, vegetables and vinaigrette then toss together in a bowl so the dressing stops the apples from browning. When sorghum is cooked, add fruit, vegetables, nuts and dressing mixture into slightly cooled pot and gently stir to combine. Taste for seasoning.
For the Rainbow Trout: Pat fish dry and generously season with Club House Salt (½ tsp), Club House Pepper, Black Coarse Cracked (½ tsp) and Club House Red Pepper, Crushed. Heat butter in large non-stick pan and cook fish skin side down for 3 minutes on medium heat without touching it. Flip and cook for 2-3 minutes more or until cooked through.
For Assembly: Half-fill a bowl with the sorghum mixture. Top with the filet of trout.