What’s Cooking: Pan Seared Trout

Spring is right around the corner and to celebrate, we’re going to Salem’s Naumkeag Ordinary for a pan-seared trout on What’s Cooking.

Pan Seared Trout

For the Tabouli:

• 1 C. Cooked Red quinoa
• 1 oz Flat leaf parsley
• 1 oz Chopped red onion
• 1 oz Chopped cucumber
• 2 oz Chopped fresh tomato
• ½ TBL Rice wine vinegar
• 1 TBL EVOO

1. Combine all ingredients (except the oil and vinegar) in a mixing bowl and mix until well combined.
2. Pour on the EVOO and vinegar along with salt and black pepper to taste.
3. Can be stored in the fridge up to 4 days.

Broccoli Rabe:

• 1 bunch Cleaned Rabe
• 1 oz Thinly sliced garlic
• 1 oz Capers
• 2 oz EVOO
• ½ oz Grappa (optional)

1. Bring a pot of lightly salted water to a boil.
2. In a sauté pan add EVOO, garlic and caper then heat until the garlic starts to turn light brown
3. Blanch your rabe for 30 seconds ; add to sauté pan, being carful not to add excess water.
4. Flambé the rabe with the grappa, season with salt and black pepper.

Trout:

• 2ea 6 oz Trout Filets or 1 whole trout cleaned
• ¼ C.  A.P. Flour lightly seasoned with salt and black pepper
• 2 oz Butter
• 2 oz Canola Oil

1. In a large sauté pan, heat canola oil until it just starts to shimmer.
2. Lightly dust the trout’s skin with the flour (this will give the skin a wonderful crunch) and sear in the oil.
3. Add the butter and baste the trout until the skin is golden and the flesh is opaque and juicy. Remove from pan and dab off excess oil.

To Plate:

1. Place quinoa on the plate, top with Rabe then the trout and garnish with greens and fresh lemon. Enjoy.