Saturday, February 6, 2016

Saturday Recipe

I don't think we eat enough fish. It is so good for us. Here is a nice trout recipe.


Citrus-Cured Trout with Meyer Lemon Vinaigrette

Lime Wood's proximity to Hampshire Chalk Streams means trout is a regular feature on the menu at HH & Co., one of the hotel's restaurants. The trout is smoked or seared, as it is here, and drizzled
with a bright, lemony vinaigrette.

SERVINGS: 4

INGREDIENTS
1 lemon, preferably Meyer
1/4 cup extra-virgin olive oil
1 tablespoon minced preserved lemon rind (see Note)
Kosher salt
Pepper
5 tablespoons canola oil
1/2 cup panko
1/2 teaspoon fennel seeds, crushed
1 tablespoon chopped dill
1 tablespoon finely grated grapefruit zest
1 teaspoon finely grated lime zest
3 tablespoons sugar
Four 6-ounce skin-on trout fillets
Red and white braised endives, for serving


HOW TO MAKE THIS RECIPE
Finely grate the lemon zest and reserve it. Using a knife, peel the lemon, removing all of the bitter white pith. Working over a small saucepan, cut in between the membranes to release the sections. Squeeze any remaining juice from the membranes into the saucepan and bring to a gentle simmer. Cook over moderately low heat, stirring occasionally, until the lemon breaks down, about 15 minutes. Transfer to a small bowl and stir in the olive oil and preserved lemon. Season the vinaigrette with salt; let cool.
Meanwhile, in a large skillet, heat 1 tablespoon of the canola oil. Add the panko and fennel seeds and toast over moderately low heat, stirring occasionally, until golden and fragrant, about 5 minutes. Stir in the dill and season with salt. Transfer the breadcrumbs to a paper towel–lined plate to drain. Wipe out the skillet.
In a small bowl, combine the grapefruit and lime zests with the reserved lemon zest, the sugar and 3 tablespoons of kosher salt. Lay the trout fillets on a baking sheet ski side down and cover evenly with the citrus-salt cure. Let stand for 6 minutes. Rinse the trout and pat dry.
In the large skillet, heat 2 tablespoons of the canola oil. Lightly season the trout with salt and pepper. Add 2 fillets to the skillet skin side down and cook over moderately high heat until the skin is golden and crispy, about 3 minutes. Flip the fish and cook until golden and white throughout, 2 to 3 minutes longer. Briefly drain the fish on paper towels, then transfer to plates. Repeat with the remaining 2 tablespoons of oil and 2 trout fillets. Spoon some of the lemon vinaigrette over the trout and garnish with the fennel seed breadcrumbs. Serve with braised endives and pass the remaining vinaigrette at the table.

NOTES

Jarred preserved lemon can be found at specialty food shops and stores like Whole Foods.
Have a great day
 

10 comments:

  1. Hi Jo - sounds delicious .. have a good weekend - without too many hassles .. take care - cheers Hilary

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    1. Thanks Hilary, and the same too you.

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  2. I wish I liked fish but sadly, I don't.

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    1. You know I am awfully glad, that, unlike you JoJo, I like practically all foods with very few exceptions.

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  3. From what I understand from friends and family, I'm in the minority when it comes to liking trout. I also have some lemon wedges handy!!

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    1. Yes, I think you are Dixie. I have friends who do like trout and quite a few others who don't like fish at any price.

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  4. The only thing I hate about cooking fish in the house is the smell. I prefer to grill it outside.

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    1. Not something that has ever bothered me. You could always cook fish in the microwave Liz.

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  5. What Elizabeth said. In the summer we have fish at least once per week but I hate stinking the house up in the winter. Trout looks really good though.

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    1. I really don't find any problem with the smell of cooking fish Susan.

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