COLLARD WAFFLES WITH BRINED TROUT AND MAPLE HOT SAUCE

Collard Waffles With Brined Trout and Maple Hot Sauce image

In this brunch recipe, the cooked collard greens get finely chopped and folded into the waffle batter for a savory surprise.

Provided by Todd Richards

Categories Collard Greens Waffle Trout Cornmeal Breakfast Brunch

Yield Serves 4

Number Of Ingredients 29

Ingredients

For the maple hot sauce:
½ cup (4 ounces) pure maple syrup
2 tablespoons hot sauce
For the trout:
4 cups (32 ounces) cold water
2 tablespoons light brown sugar
2 tablespoons smoked salt
2 tablespoons soy sauce
1 lemon
16 ounces skin-on sea trout fillets
½ cup (about 2 ⅛ ounces) all-purpose flour
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoons olive oil
For the collard waffles:
2 ounces (¼ cup) unsalted butter, at room temperature
1 ½ cups (12 ounces) whole buttermilk
½ cup collard green potlikker
2 large eggs
1 cup (about 4 ¼ ounces) all-purpose flour
1 cup (about 4 ¼ ounces) stone-ground yellow cornmeal
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ cup cooked collard greens, cut into ¼-inch pieces
½ cup (4 ounces) pure maple syrup
2 tablespoons hot sauce
½ cup packed micro greens, for serving

Steps:

For the maple hot sauce:
Stir together the maple syrup and hot sauce in a small bowl.
For the trout:
Combine 4 cups cold water, brown sugar, smoked salt, and soy sauce in a 2-quart saucepan. Cut the lemon in half, squeeze the juice, and stir into the mixture. Add the lemon halves. Bring the mixture to a simmer over medium, and simmer until the salt and sugar are completely dissolved. Remove from the heat, and let stand 30 minutes. Add the trout fillets, and let stand in the brine 45 minutes at room temperature or 4 hours in the refrigerator.
Remove the fish from the brine; discard brine. Pat fillets dry with paper towels. Stir together the flour, kosher salt, and pepper in a medium bowl. Dredge fish in the flour mixture, shaking off any excess flour.
Heat the oil in a 10- to 12-inch nonstick skillet over medium-high. Add the fish fillets, skin side down, and cook until the skin is crispy, 3 to 4 minutes. Turn the fish, and cook until the fish is flaky, 2 to 3 minutes. Drain the fish on a plate lined with paper towels.
For the collard waffles:
Microwave the butter in a small microwave-safe bowl on HIGH until melted, about 30 seconds. Stir together the buttermilk, potlikker, melted butter, and eggs in a medium bowl. Whisk together the flour, cornmeal, baking powder, baking soda, kosher salt, and pepper in a separate bowl. Add the buttermilk mixture to the flour mixture, and stir until well incorporated and no lumps remain. Fold in the collard greens.
Lightly coat a preheated waffle iron with cooking spray. Pour 1⁄2 cup batter into hot waffle iron. Cook according to a standard waffle maker's manufacturer's instructions until waffles are cooked through. (Don't let the collards burn.) Makes about 8 (7-inch) round waffles.
Divide the waffles evenly among 4 plates. Top evenly with trout, and drizzle each with 2 tablespoons of the maple syrup mixture. Sprinkle with micro greens, and serve immediately.