Cooking Classes

13.12.14

Oven Roasted Rainbow Trout

There is something about whole fish that impresses dinner guests. Usually I like to grill over wood charcoal but sometimes, in the winter, I want to stay cozy in my kitchen.

Any whole fish can be used. Arctic char or salmon work well. Quickly grilling the orange slices in a dry hot pan before garnishing adds more interest to their appearance and caramelizes the sugars for a more complex flavour.

I make my wild rice pilaf with mostly wild rice and some white basmati rice. In a cast iron pan saute finely chopped shallots, wild mushrooms, dried cranberries and pumpkin seeds before adding the rices. Lay the fish over and serve right in the cast iron pan.

This would be great on Christmas Eve for the feast of the seven fishes.
Roasted Rainbow Trout with Orange and Thyme

1 2-lb. whole rainbow trout, scaled, gutted, and cleaned
Kosher salt and freshly ground black pepper, to taste
3 sprigs thyme
2 sprigs flat-leaf parsley
1/2 orange, sliced into thin rounds
1/4 c. extra-virgin olive oil
2 tbsp. fresh orange juice
Heat oven to 450 F. Season the trout cavity with salt and pepper, and stuff it with thyme, parsley and orange slices. Using kitchen twine, tie the trout crosswise spacing two inches apart. Rub trout with one tablespoon of oil, and then transfer it to an aluminum foil lined baking sheet. Bake trout, turning once with a metal spatula, until cooked through and golden brown on the outside, about 15 minutes.

Meanwhile, whisk the remaining oil with the juice in a small bowl and season with salt and pepper. Remove twine from the trout and garnish with more orange slices. Drizzle with sauce before serving.

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