Ubs Virtual Cooking Class: Trout With Wild Rice, Hazelnuts & Dried Cherry

*Please note: This is an internal event for UBS employees only. This event is virtual. Please register using your UBS email address as this is an internal company event.* Rocky Mountain Rainbow Trout with Sumac Sean Sherman Serves 4 4 whole, head-on rainbow trout (about ¾pound each), rinsed and patted dry 1 tablespoon sumac powder 2 teaspoons coarse sea salt 3 tablespoons sunflower oil, plus more for drizzling (optional) ¼ cup walnuts, toasted and chopped 1 small bunch watercress (or other dark greens, such as arugula or spinach), for garnish ¼ cup trout roe, salmon roe or paddlefish roe, for garnish 1. Open the trout fillets and fan out like a book, lifting open both fillets to create an even, somewhat flat surface. 2. In a small bowl, mix together the sumac and salt. Season the trout on both sides with the sumac-salt blend. 3. Heat 1 tablespoon oil in a large cast-iron skillet over medium-high. Working in batches, add one trout at a time, flesh-side down, and cook undisturbed for 1 to 2 minutes. Flip the fish and cook until firm throughout, 1 to 2 more minutes. Transfer the trout to a warm plate, skin-side down, and tent with foil until all the fish is cooked. Repeat with the remaining oil and fish. (You only need 3 tablespoons oil: 1 tablespoon for each batch except the last, which won’t need it.) 4. Lightly drizzle the cooked trout with more oil, if desired. Garnish with walnuts and watercress; spoon the trout roe on top. Serve immediately. Wild Rice with Berries and Hazelnuts Sean Sherman Serves 4 1¼ cups long-grain wild rice (about 8 ounces),rinsed ½ cup mixed dried berries (any combination of cranberries, blueberries or sour cherries) 3 tablespoons maple syrup ¼ cup whole hazelnuts, crushed 2 tablespoons hazelnut oil Fine sea salt Whole chive stems (or scallions, thinly sliced on the diagonal), for garnish 1. Heat the oven to 350 degrees. 2. In a large saucepan, bring 5 cups water to a boil over high. Stir in 1 cup wild rice along with the dried berries and maple syrup. Once the mixture comes back to a boil, reduce the heat so the liquid is just simmering, cover and cook until the grains begin to open,20 to 40 minutes, checking doneness after about 20 minutes. (The rice is done when it has opened slightly, is tender and has quadrupled in size.) 3. Drain the excess liquid from the rice. (The cloudy cooking liquid tastes sweet and nutty and can be sipped on its own, reserved for use in the roast turkey with berry-mint sauce and black walnuts, or used as a stock substitute.) 4. Meanwhile, toast the hazelnuts: Heat the oven to 350 degrees. Arrange the hazelnuts in a single layer on a baking sheet and toast them until the skin blisters and cracks, and they begin to smell nutty, 10 to 12 minutes. Transfer the nuts to a clean dish towel and massage them aggressively to remove most of the skins. Crush the nuts directly in the towel using the flat side of a knife or the bottom of a small, heavy frying pan. 5. Add the remaining ¼ cup rice to a dry medium skillet and cook the rice over high heat, shaking the pan, until it begins to darken and about half of the kernels have popped, 2 to 3 minutes. Remove from the heat. 6. Drizzle the boiled rice with the hazelnut oil and season to taste with salt. Divide among bowls and garnish with the popped rice, hazelnuts and chives. More Info below.