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Smoked Trout Salad with Yuzu Dressing, Pork Schnitzel, Napa Cabbage Slaw »

Lincoln Anderson-Chicago Ranger
Smoked Trout Salad with Yuzu Dressing, Pork Schnitzel, Napa Cabbage Slaw

With the salad, I'm using the bright acidity of the beer to cut through the fat of the fish and the avocado dressing.  Yuzu also has a natural affinity for avocado and green tea.  The Pork Schnitzel and slaw is a play on the geographic origins of Yuzu and Berlinerweiss.  The citrus notes of the beer also just play really well with pork and citrus and the beer is exciting enough to be able to stand up to asparagus which can be really difficult to pair with beverages.  Yuzu Ponzu,Yuzu juice and grated Yuzu rind can be purchased at Japanese grocery stores or online at Amazon.com.  Blue Paddle and Yuzu Imperial Berlinerweiss can be found at better beverage outfitters.

Smoked Trout Salad with Yuzu dressing

2 tablespoons Yuzu Ponzu
2 tablespoons yuzu juice
1 teaspoon green tea powder
1 tablespoon yellow mustard
Pinch salt and pepper
½ cup Avocado oil (or olive oil)
2 Smoked trout fillets
¼ of a medium red onion sliced thin
Mixed greens

Open a bottle of Blue Paddle and drink ¼ of it..
In a small bowl whisk together the first 5 ingredients and slowly whisk in the oil to emulsify. 
Drink ¼ of the Blue Paddle.
Pull the trout from the skin and shred.
Drink another ¼ of the Blue Paddle
In a large salad bowl, mix the greens, trout and onions.  Dress with what seems to you to be an appropriate amount of the dressing.
Finish the bottle of Blue Paddle.

Pork Schnitzel

2 pork loin chops (you can substitute chicken)
1 cup Panko crumbs
2 eggs
1 cup flour
2 tablespoons vegetable oil
1 tablespoon grated ponzu rind.
Lemon wedges

With a meat pounder or rolling pin, pound the crap out of the pork chops until they are Schnitzel thin.
Whisk the eggs and place eggs, flour and panko in 3 separate shallow containers.
Heat the oil in a cast iron skillet on medium high.
Season the pork with salt and pepper then dip in the flour then egg.  When you pull it out of the egg, sprinkle with a touch of the grated ponzu rind and then coat in Panko.
Fry until golden brown, turning once. Garnish with lemon wedges and serve with Napa Cabbage slaw and Asparagus (sesame oil aioli would be amazing here if you have the patience to make it).

Napa Cabbage slaw
¼ cup Olive oil
2 tablespoons sesame oil
2 tablespoons chili sauce (I use Belly Fire because Bill Kim’s sauces are amazing)
Juice from ½ lemon
Salt and pepper to taste
½ head of Napa Cabbage sliced thin
3 leaves of red cabbage sliced thin
Whisk together the first 4 ingredients then toss with cabbage

Open another Yuzu Berlinerweiss for dessert to enjoy with Green Tea Mochi

 

 

 

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