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
- Combine all ingredients (except the oil and vinegar) in a mixing bowl and mix until well combined.
- Pour on the EVOO and vinegar along with salt and black pepper to taste.
- Can be stored in the fridge up to 4 days.
- 1 bunch Cleaned Rabe
- 1 oz Thinly sliced garlic
- 1 oz Capers
- 2 oz EVOO
- ½ oz Grappa (optional)
- Bring a pot of lightly salted water to a boil.
- In a sauté pan add EVOO, garlic and caper then heat until the garlic starts to turn light brown
- Blanch your rabe for 30 seconds ; add to sauté pan, being carful not to add excess water.
- Flambé the rabe with the grappa, season with salt and black pepper.
- 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
- In a large sauté pan, heat canola oil until it just starts to shimmer.
- Lightly dust the trout’s skin with the flour (this will give the skin a wonderful crunch) and sear in the oil.
- 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.
- Place quinoa on the plate, top with Rabe then the trout and garnish with greens and fresh lemon. Enjoy.