All about trout | Delicious trout recipe

Amandine Rainbow Trout
Recipe courtesy of Chef Riko Bartolome

Servings: 4
Preparation time: 1 hour


  • 3-4 lbs (2-4) Kulahaven Farms Rainbow Trout Fillets
  • ½ cup salted Marcona almonds
  • ½ teaspoon ground coriander
  • ½ teaspoon freshly ground black pepper
  • 2 sprigs of cilantro, chopped
  • 1 ruby ​​red grapefruit, peeled and sliced ​​(reserve the marrow) *
  • ¼ fennel bulb, finely chopped
  • 1-2 tbsp ogo seaweed, coarsely chopped
  • 2 tablespoons of Maui extra virgin olive oil
  • 16 watercress pieces with 1 inch stem
  • 6 tbsp unsalted butter

Instructions: Remove the bones from the fillets using tweezers or needle-nose pliers. Arrange on a plate skin side down and refrigerate, uncovered, 2 to 3 hours. Add the almonds, cilantro and pepper to a food processor and mix until finely chopped. Add the cilantro and mix again. Put aside. In a small bowl, combine the grapefruit quarters, fennel and ogo. In a separate bowl, squeeze the juice from the grapefruit skin. Add olive oil and mix well. Season with salt and pepper to taste). Cover and refrigerate. When ready to prepare, remove the fish from the refrigerator and season with S&P (to taste). Place a non-stick skillet over high heat and add the butter. When the butter is melted and begins to bubble, add the fish, skin side down. Fry until the butter begins to brown and froth, then reduce the heat to medium. Brush the fish with browned butter until the flesh is cooked through and the skin is crisp. Don’t go back! Remove from fire.

In a bowl, combine the watercress and grapefruit mixture. To serve, divide the almond mixture between serving plates. Place the fish on top of the almonds and drizzle with the remaining browned butter. Divide the watercress / grapefruit salad and drizzle the fish and salad with residual juice. Enjoy!

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