Bourbon Smoked Trout with Edamame Succotash

The St. Regis Atlanta recently appointed Joseph Trevino to the position of Executive Chef. Trevino will supervise culinary operations throughout the hotel and its two on-site restaurants, Paces 88 American Bistro and Astor Court, and brings  more than 15 years fine dining experience at to the table.  Trevino’s career includes executive chef at The Westin Charlotte as well as chef de cuisine roles at Loews Ventana Canyon Resort in Tucson, Preston’s at Loews Miami Beach and Dux at The Peabody Hotel in Orlando. While the core dining program at Paces 88 will remain the same, guests will see a few new touches to the menu as Trevino experiments with classic recipes. In celebration of the recent release of The St. Regis Special Selection’s third vintage bourbon, Trevino will create several bourbon-inspired entrées for the Paces 88 menu, which will incorporate ingredients grown at Woodford Reserve Distillery. This month, fire up the grill and try your hand at one of his creations!

Bourbon Smoked Trout with Edamame Succotash
Serves 6

6 fresh trout fillets                            
1/4 pound hickory wood chips                       
1/4 pound clarified butter                                    
1/4 cup bourbon (reserve 1 tablespoon for the grill)                 
2 tablespoons sea salt                                            
2 cups water                                         
2 lemons              

The day prior to serving, soak wood chips in St. Regis Woodford Reserve Bourbon or your favorite bourbon and water. One hour prior to service, in a standard charcoal grill, add wood chips to a baking dish and place at the base of the grill; sprinkle remaining tablespoon of bourbon on top. Carefully light and let chips smolder for 10 minutes.

Ensure butcher has removed all bones from trout and brush with clarified butter on both sides. Sprinkle sea salt on both sides. Place grill grate on and gently place trout on grill, skin side down. Cover for 20 minutes.

Just prior to service, place trout skin side up on a baking sheet coated with nonstick cooking spray. Heat at 350 F for 8 minutes or until desired doneness.  Serve with remainder of clarified butter and squeeze of lemon.

For the succotash
3/4 cups edamame, shucked                     
1 red pepper                                     
1 green pepper                                
1/2 red onion                                          
1 cob roasted corn                                        
1/2 cup grape tomatoes                                 
2 cloves garlic                                                 
1 sprig sage, chopped                                      
1 sprig Italian parsley, chopped                    
1 tablespoon butter                                         

Seed and dice peppers and onion to 1/4-inch square. Mince garlic. Set aside. Slice grape tomatoes in half and clean corn from cob. In a large sauté pan, melt butter over medium heat. Add peppers, onion and corn. Sauté until onions become translucent. Add edamame, garlic, tomato and herbs. Season to taste with kosher salt.