Pan Roasted Trout with Herb Salad and Persillade
Makes 2 Servings
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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.
Comments 1
This looks like a perfect way to showcase all my herbs, which are going crazy right now!