- Hardcover: 288 pages
- Publisher: Chronicle Books (Oct. 27 2015)
- Language: English
- ISBN-10: 9781452128092
- ISBN-13: 978-1452128092
- ASIN: 145212809X
- Product Dimensions: 19.7 x 3.2 x 27.9 cm
- Shipping Weight: 1.4 Kg
- Average Customer Review: 18 customer reviews
- Amazon Bestsellers Rank: #93,129 in Books (See Top 100 in Books)
Gjelina: Cooking from Venice, California (California Cooking, Restaurant Cookbooks, Cal-Med Cookbook) Hardcover – Oct 27 2015
|New from||Used from|
Frequently bought together
Customers who viewed this item also viewed
No Kindle device required. Download one of the Free Kindle apps to start reading Kindle books on your smartphone, tablet, and computer.
To get the free app, enter your mobile phone number.
From Bon Appetit: 'Gjelina is the benchmark for a new kind of neighborhood restaurant. The dim room filled with wooden tables and bare old-school lightbulbs is sexy; the Venice location (on chic and cheerful Abbot Kinney) is sexy; and everyone from the servers to the diners is...sexy. In spite of it all, the food remains stellar at brunch, lunch, and dinner.'
About the Author
Travis Lett is the chef at Gjelina, GTA, and Gjusta. He lives in Venice Beach, California.
Michael Graydon and Nikole Herriott are a food, lifestyle, and interiors photography team based in Toronto.
From the Publisher
Experience the energy and excitement of Venice, California
With more than 150 recipes, including signature salads, toasts, pizzas, vegetables, grains, and proteins.
Smoked Trout Salad with Grapefruit & Avocado
A stripped-down dressing of lemon juice and olive oil is all that's needed for this salad, where smoked fish is the featured player. This most basic combination of fat and acid carries the trout's gentle smokiness to every corner of the dish. And when the acidic sting of grapefruit (at Gjelina, we're fools for the one from Shaner Farms), lush slices of avocado, and the peppery bite of arugular come into play, this simple salad rises to the level of a classic.
If you're curious about the process of smoking your own trout, I urge you to try the recipe on page 129. It's not hard to do, and the results are delicious.
Other citrus, such as orange and tangerine, works well here, too, but I think the intense acidity and floral qualities of grapefruit, and its cousins pomelo and oro blanco, are ideal.
Serves 4 to 6
Put arugula in a large mixing bowl. Break up trout into small chunks over the arugula. Drizzle with lemon juice and olive oil and season with salt and pepper.
Add grapefruit sections, avocado, and onion, toss gently, taking care not to break up avocado slices while distributing them evenly throughout salad. Transfer to a serving platter or individual plates and serve immediately.
- 8 oz [230 g] arugula
- 5 oz [140 g] high-quality store-bought smoked trout
- 2 tsp fresh lemon juice
- 1 1/4 tsp extra-virgin olive oil
- 1 grapefruit, pomelo, or oro blanco, or a combination, peeled and sectioned
- 1 avocado, cut lengthwise in 1/4-in [6-mm] slices
- 1/4 red onion, cut in thin slices
- Kosher salt & freshly ground black pepper