Soak 14 - 16 large husks in hot water for about 1 hour or until softened. Discard silks and clean husks. Tear the small ends into about 1-1/2-inch strips to "fringe." Lay the husks in a large rectangular casserole, overlapping with fringed ends on both sides. Combine all ingredients for the poaching liquid, bring to a boil, and pour it on top, filling about 1/3 of the pan. Lay trout fillets, skin side down, on the husks.
Dot evenly with butter and season with salt and pepper. Place in a 400 oven, cover with foil, and bake for 10 minutes. (Do not allow liquid to return to a boil.)
Heat the oil in a small saucepan. Add the relish ingredients and toss to heat and coat evenly with seasonings. Adjust salt to taste.
To serve the trout, arrange one corn husk on the plate with trout in the center. Spoon the relish partially over the trout. Drizzle with a little melted butter and fresh lime or lemon.
Wine Pairing(s)
Summerfield 'Syan' Shiraz
Robert Eymael Monchhof Riesling
Monchhof-Robert Eymael Riesling Auslese
Redbank 'The Anvil' Shiraz
Corbera Nero D'Avola
Oriel Il Gattopardo
Selbach Oster Riesling Kabinett
Dr. Heidemanns-Bergweiler Riesling Spätlese 'Bernkastel alte Badstube am Doctorberg'
Langmeil 'Valley Floor' Shiraz
Dr. H. Thanisch Riesling Spätlese 'Bernkastel Doctor'
Calories From Fat 189 Protein 23 Total Fat 20 Carbohydrates 2
Calories 333 Calcium 59 Iron 2 Sodium 942 Vitamin A 739 Vitamin C 1 Cholesterol 79
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