Pan Roasted Trout with Herb Salad and Persillade

Pan Roasted Trout

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Pan Roasted Trout with Herb Salad and Persillade

Makes 2 Servings
wine DRINK PAIRING
New York State Riesling or Sake

In this simple, yet incredibly delicious dish, buttery trout is paired with a zesty persillade sauce and a fresh herb salad.

INGREDIENTS
  • 1 butterflied Rainbow Trout
  • 2 tbsp Celery Leaves
  • 1 ½ bunches of Fresh Parsley
  • Leaves of 1 sprig Fresh Thyme
  • 1 tbsp Thai Basil, cut in a chiffonade
  • 1 splash of Champagne Vinegar
  • 1 clove of Garlic, rough chopped
  • Zest of 1 Lemon + 1 tsp for salad
  • 1 tsp fresh squeezed Lemon Juice, plus extra for dressing trout
  • Olive Oil for cooking + 1 tsp for salad

DIRECTIONS

1

Make the Persillade: In a blender, combine the zest, lemon juice, parsley, vinegar and garlic with just enough oil to bring the mixture together.
2

Preheat your oven to 375 degrees.
3

Lay the trout skin-down in a hot cast iron skillet with oil over medium heat. Cook until the skin has crisped and browned.
4

Move the skillet to the oven and cook until the trout flesh has turned opaque (about 3-4 minutes).
5

In a bowl toss together the Thai basil, thyme leaves, celery leaves, teaspoon each of lemon juice, olive oil & lemon zest. Add salt to taste.
6

Decorate the plate with about 2 tbsp of the persillade, then lay the cooked trout on top. Drizzle a little of the extra lemon juice over the top of the trout.
7

Add the herb salad to the plate, and drizzle your best extra virgin olive oil over the salad and fish to finish. Serve.
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