First attempt at trout yesterday and I admit it went pretty darn well! I used a recipe I had found from the BBC site. The recipe was created by Paul Rankin of Northern Ireland, and host of Britain’s Ready, Steady, Cook. As follows:
* 1 large fillet of wild salmon trout, about 500g/1lb 2oz
* 2 tbsp light olive oil
* salt and freshly ground white pepper
* 8 asparagus spears, peeled and chopped into 1cm/½in pieces
* 125g/4½oz shelled fresh peas
* 1 leek, sliced into 1cm/½in slices
* handful pea shoots (optional)
For the citrus butter vinaigrette
* 2 tbsp finely chopped shallots
* 150ml/5½fl oz dry white wine
* 1 tsp grated lemon zest (the rinds of citrus fruit)
* 150g/5½oz unsalted butter
* salt and freshly ground black pepper
I made some adjustments for a healthier dish, namely:
1 I nixed the salt in both the trout and vinaigrette components.
2 Knocked out the butter and substituted with a light margarine and citrus puree mix combo.
For the citrus puree, I took a combination of citrus fruits – will depend on what’s in season where you live. I have used tangelos, oranges, even grapefruit. Strawberries are possible, but that’s stretching the taste a bit. Take the fleshy part of the fruit (probably most 3 of them, medium size), and puree it.
ORIGINAL RECIPE – I will highlight (italics) where I made adjustments.
1. Check the fish for bones, removing any you find, and carefully scale the skin side with a blunt serrated knife. Rinse and pat dry. Cut into four portions and carefully make four or five shallow incisions in the skin of each portion using a very sharp knife. Brush liberally with light olive oil set aside. (Since I bake, and not fry my fish, I grease the bottom of a Pyrex saucepan with olive oil and settle a skinned fish on it.)
2. To make the vinaigrette, boil the shallots with the white wine in a small saucepan until [the water is] reduced by half. Add the lemon or citrus zest (and puree in my case) and allow to infuse.
3. Melt the margarine in another saucepan and bring to a gentle boil for 3-4 minutes. Remove from the heat and allow to settle, then skim off any foam or scum from the top. Pour it into the shallot reduction, leaving any milky residue behind in the pan (discard the milky residue). Season the vinaigrette with salt and freshly ground black pepper and set aside. (I left out the salt.) Warm through for serving.
4. Season the salmon trout fillets with salt and freshly ground white pepper and fry skin-side down in a hot pan. (Again, I left out the salt. Since I bake and not fry, I grease the bottom of a Pyrex dish, and cook the fish for 30 min per inch of thickness.) Cook until the skin is nicely crisp and the fish is just cooked. This should take 5-8 minutes, depending on the thickness of the fillets.
5. While the fish is cooking, cook the asparagus, peas and leeks in a pan of boiling salted water until just tender. Drain thoroughly.
6. To serve, scatter the pea shoots (if using) in with the hot vegetables and spoon into the centre of each warmed plate. Spoon over the warm butter (margarine!!!) vinaigrette, and top with the fillets of fish.
Another possibility here is also using a completely separate citrus marinade, instead of margarine, substitute with a couple tablespoons of olive oil mixed with pureed citrus and zest and then layer it on top of a pepper-seasoned filet.
No matter which method you use – enjoy!