RAINBOW TROUT, SPRING GREEN BEANS & WARM CHERRY VINAIGRETTE

Fresh trout had become a favorite mine. It always reminds me of my time living in Aspen fishing during a lazy day at the river. Now I get it from North Carolina.

rainbow trout

Yield: 4 servings

4 oz yellow wax beans, stem removed

4 oz green beans, stem removed

kosher salt

freshly ground black pepper

evo

4  each 10 oz boned whole rainbow trout, skin on

*ask your butcher to “pan-dress” the trout (removing the head, dorsal fin, gill plate, leaving the tail)

1 pint cherry tomatoes, peeled

3 tbsp evo

2 tbsp shallots, minced

1 tbsp red wine vinegar

3/4 cup almonds, sliced and lightly toasted

BEANS-Bring a large pot of water to a boil and generously season with salt (should taste like the dead sea). Prepare an ice bath.  Add the beans one type at a time to the boiling water for 2 to 6 minutes until tender. (remember you will reheat in a sauté pan; better to under cook).  Remove beans and add to ice water to chill quickly then drain again  and dry on paper towel.

Heat a sauté pan with 2 tbsp evo over medium high heat, just to warm. Season with salt and pepper.

VINAIGRETTECut half of cherry tomatoes in half. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add shallot and cook, stirring often, until softened, about 4 minutes.  Add halved and whole tomatoes and cook, stirring occasionally, until beginning to release juices, 4–6 minutes. Add 1 tbsp vinegar and remaining 2 tbsp evo; season with salt and pepper.

TROUTSeason trout on both sides with salt and pepper. Heat large sauté pans, 2 if you have them. ( the fish are large when opened) over medium high heat.)Rainbow Trout with Warm Cherry Tomato Vinaigrette GA5D7445

Coat pan with a light film of oil.  Add the trout skin side down first and sauté for 5 minutes on one side only.  You will be topping the trout with hot ingredients that complete the cooking process.

To serve place a trout in the center of each warm plate skin side down.  Top each fish down the center with 1/4 of the beans.  Spoon the warm vinaigrette over the beans and edges of the plate. Garnish with toasted almonds.

Rainbow Trout with Warm Cherry Tomato Vinaigrette GA5D7592

Share on facebook
Facebook
Share on twitter
Twitter
Share on linkedin
LinkedIn