13043 Serves 8 Wed Aug 06 08:19:55 -0700 2008 Tue Feb 03 03:48:49 -0800 2009 Licensed http://www.chow.com/recipes/13043 Tue, 03 Feb 2009 11:48:49 GMT This recipe is based on an old, very involved Transylvanian recipe for vinegar made with fresh sour cherries and rose petals. It uses difficult to locate ingredients (such as sprigs of young cherry trees) and requires weeks of fermentation. This shortened method captures the essence of the dish but involves a much simpler procedure. The original recipe calls for the use of thick, oily, red rose petals, which might be difficult to locate, but Near Eastern markets and herb shops sell dried rose petals that work nicely. (Check with organic rose growers in your area for a source of fresh petals.) Regardless of the source, be sure that the petals have been organically grown, are free of pesticides, and are very fragrant.

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Heat the champagne vinegar to about 110°F [45°C], add all of the remaining vinegar ingredients, and mix well in a nonreactive bowl. Pour the mixture into a sterile glass jar, cover to seal, and place in a warm spot to infuse for at least 24 hours. The longer the ingredients infuse before straining and use, the more intense the flavor will be.

Strain the vinegar by pouring through a fine mesh strainer. Using the back of a wooden spoon, press to extract as much liquid as possible from the solids. Store in a sterile, sealed glass container. (The vinegar can be made several days in advance.)

Combine all of the marinade ingredients in a nonreactive bowl and mix well. Place the fish in a resealable plastic bag and add the marinade. Toss the fish with the marinade to coat. Marinate at least 4 hours, refrigerated.

Place the egg, egg yolk, mustard, vinegar, rose water, salt, and pepper in the bowl of a small processor and pulse to blend. With the processor running, add the oil in a thin, steady stream to emulsify.

Transfer the mayonnaise to a nonreactive bowl and stir in the sugar, cherries, and minced rose petals, mixing well. Reserve chilled. (The mayonnaise can be made one day in advance.)

Drain the fish from the marinade and grill indirectly over a charcoal fire (or cook under a broiler or in the oven) until firm, juicy, and just beginning to flake. Serve immediately.

Serve 1 fillet per person, accompanied with 2 tablespoons [30 mL] of the mayonnaise on the side. Garnish with rose petals and sour cherry clusters.

]]> http://www.chow.com Arthur L. Meyer 50 Main 4 cups [960 mL] champagne or white wine vinegar

]]> 2 cups [480 mL] fresh organic red rose petals, crushed, or 1 cup [240 mL] dried rose petals

]]> ½ teaspoon [3 mL] rose water

]]> 1 cup [240 mL] dried sour cherries, pitted, finely chopped in a processor

]]> 1 teaspoon [5 mL] grated lemon zest

]]> Pinch of ground cloves

]]> 1 cup [240 mL] sweet onion, grated

]]> 2 garlic cloves, minced

]]> ½ cup [120 mL] cherry–rose petal vinegar (see above recipe)

]]> ¼ cup [60 mL] walnut oil

]]> ½ teaspoon [3 mL] salt

]]> ¼ teaspoon [1 mL] black pepper

]]> Pinch of sweet paprika

]]> 8 boneless trout fillets, skin on

]]> 1 large egg, at room temperature

]]> 1 egg yolk

]]> ½ teaspoon [3 mL] Dijon-style mustard

]]> ¼ cup [60 mL] cherry–rose petal vinegar, or to taste

]]> ¼ teaspoon [1 mL] rose water

]]> ½ teaspoon [3 mL] salt

]]> Ground white pepper to taste

]]> 1 cup [240 mL] vegetable oil

]]> ⅛ teaspoon [0.5 mL] sugar, or to taste

]]> ¼ cup [60 mL] puréed fresh sour cherries or dried sour cherries, plumped in hot water and drained

]]> 2 tablespoons [30 mL] organic fresh red rose petals, minced, or 1 tablespoon dried rose petals

]]> Fresh red rose petals, for garnish

]]> Fresh sour cherries on stem, clustered, for garnish

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