Pan Roasted Sea Trout With Umbrian Lentils And Red Cabbage Sottaceto Recipes

PAN-FRIED SEA TROUT, PEAS & CHORIZO FRICASSéE

Steps:

• First make the dressing. Heat 1 tbsp of the olive oil in a small saucepan. Add the capers and the onion and cook for 3 mins until softened. Splash in the red wine vinegar and bubble down, then remove the pan from the heat. Add the rest of the oil and the tarragon, then leave to infuse.
• For the fricassée, heat the oil in a sauté pan, add the chorizo and fry for 2 mins until it starts to crisp and render out red oil. Throw the potatoes and paprika in the pan and cook for 5 mins, tossing occasionally, until they start to brown on the edges.
• Pour in the chicken stock, turn up the heat and boil the stock for 8-10 mins until it has nearly all evaporated and the potatoes are tender. Stir the peas into the potatoes and cook for 2 mins more until heated through, then set aside.
• Using a sharp knife, score the skin of the trout fillet at close intervals, then season generously with sea salt and black pepper.
• Heat the butter in a non-stick frying pan. When it starts to sizzle, carefully lay the fish in the pan, skin-side down. Gently fry for about 8 mins until the skin is crisp and golden and most of the flesh has changed colour with just the top still raw.
• Carefully turn the fish fillets over, then squeeze over the juice from one half of the lemon. Cook for 1 min more, basting fish with the lemony pan juices. Turn off the heat and leave the fish in the pan. You are now ready to plate up - you can serve the other lemon half on the side if you like.
• Spoon a pile of the fricassée into the centre of each plate. Place another spoonful of the mixture on top to create a small heap. Gently sit the fish fillet on top, skin-side up. Spoon the caper dressing around the outside of the plate and serve.

SHEET-PAN TROUT WITH GARLICKY BROCCOLINI

Steps:

• Heat oven to 450 degrees. Combine garlic, Aleppo pepper, 1/4 cup olive oil and 2 tablespoons lemon juice in a small bowl and season with salt and pepper.
• Lay the trout down flat, skin-side down, on a rimmed sheet pan, fitting the two pieces snugly next to each other. Place lemon slices on top of the trout and scatter broccolini and capers around it. Drizzle everything with olive oil and season with salt and pepper.
• Place in oven and roast until broccolini has started to lightly char around the edges and the trout is opaque and cooked through, 8 to 10 minutes. Remove from oven and immediately drizzle everything with the olive oil-garlic mixture and let the flavors mingle for a minute or two.
• Serve directly from the sheet pan (no shame, just use a trivet). Alternatively, transfer trout to a large serving platter or divide fillets among 4 smaller plates.

PAN-ROASTED SEA TROUT WITH UMBRIAN LENTILS AND RED CABBAGE SOTTACETO

Steps:

• To make the cabbage, warm the oil and garlic together in a large nonstick sauté pan over medium heat. Season with salt and sauté the garlic, stirring constantly to prevent it from browning, for about 2 minutes, until it begins to soften. Add the cabbage, season with salt and pepper, and cook, stirring frequently, for about 2 minutes, to wilt it slightly. Reduce the heat to low, add the vinegar, and simmer the cabbage 35 to 45 minutes, until the vinegar is reduced by about two-thirds and is thick and jammy. You don't need to stir the cabbage while it cooks, just let it slowly simmer and it will melt down into the vinegar. You can prepare the cabbage to this point up to three days in advance. Transfer it to an airtight container and refrigerate; bring to room temperature before serving.
• Adjust the oven rack to the middle position and preheat the oven to 350°F. Season both sides of the trout with salt and pepper. Heat the olive oil in a large nonstick sauté pan over medium- high heat until the oil is almost smoking and slides easily in the pan, 2 to 3 minutes. Place the fish fillets in the pan skin side down and cook for 1 to 2 minutes, so the skin begins to brown and crisp. Place the pan in the oven and cook for about 4 minutes, until the skin is golden brown. (To check for doneness, look at the skin around the outer edges of the fish; you want it to be a rich, crunchy, french-fry brown around the sides.) Remove the pan from the oven and slide a spatula under each fillet to turn it, taking care not to tear the skin or burn yourself, as the pan will be searing hot. Return the pan to the oven and cook the fish for another minute. Remove the pan from the oven and let the fish rest in the pan for 2 minutes.
• While the fish is cooking, combine 1/2 cup of the cabbage with the parsley in a small bowl and toss gently. Warm the lentils in a small saucepan over medium heat. Add enough water so they are the consistency of a thick porridge but not so thin that they will spread over the surface of the plate. Remove the lentils from the heat and drizzle in 2 tablespoons of the finishing-quality olive oil, stirring constantly for about a minute, until the lentils are creamy and emulsified.
• Ladle 1/4 cup of the lentils into the center of each of four plates. Lay the trout on top of the lentils, squeeze a few drops of lemon juice over each fish fillet and top with the cabbage and parsley, dividing it evenly. Drizzle each serving of fish with the finishing olive oil, and serve with the remaining cabbage on the side.
• suggested wine pairing
• Orvieto Superiore (Umbria)

PAN-ROASTED TROUT BRUSCHETTA WITH CHILI VINAIGRETTE

Steps:

• Preheat the oven to 375 degrees F.
• Slice the bread into 1/4-inch thick slices. Cut those slices in half on a diagonal. Lay the slices on baking sheets in a single layer and brush the bread with extra-virgin olive oil. Season with salt and pepper. Place on a baking sheet and bake until crisp outside but still soft within, about 5 to 6 minutes.
• On a baking sheet covered with foil, sprinkle salt over the foil. Lay the trout fillets skin side down and sprinkle the tops of the fillets liberally with more salt. Set aside in refrigerator for 10 minutes.
• Blend the Chili Vinaigrette: In a small bowl, whisk together the garlic, chili oil, olive oil, sherry vinegar, chili powder, salt, pepper and parsley.
• Rinse the trout fillets and pat dry. Sprinkle some pepper on the fillets. In a shallow dish filled with the flour, dredge the fillets with the flour, shaking off the excess.
• Heat the 1/4 cup extra-virgin olive oil in a large skillet over moderately
• high heat. When hot, add the fish, skinned side up, and cook until crisp, about 1 minute. Turn with an offset spatula and cook on the skinned side until done, about 1 minute. Transfer to paper towels to drain.
• To serve, cut the trout into bite size pieces. Top each toast with a slice of roasted pepper and a piece of trout. Spoon some of the vinaigrette over the trout. Scatter a few olives around each portion, and dust the fish with the remaining parsley. Serve immediately.

ROASTED TROUT WITH LENTILS AND VERJUS

Steps:

• For lentils:
• Heat oil in a large saucepan over medium-high heat. Add carrot, celery, onion, and garlic and cook, stirring often, until softened, 5-8 minutes. Mix in lentils and add broth to cover by 1". Bring to a boil; reduce heat, cover, and simmer, adding more broth as needed to keep lentils covered, until lentils are tender, 20-30 minutes. Mix in vinegar; season with salt and pepper. Cover and set aside; keep warm.
• DO AHEAD: Lentils can be cooked 1 day ahead. Let cool; cover and chill.
• For verjus beurre blanc:
• Bring shallot, garlic, star anise, bay leaf, peppercorns, verjus, and wine to a boil in a medium saucepan and cook until reduced to 1/4 cup, 15-20 minutes. Strain through a fine-mesh sieve into a small saucepan; discard solids.
• Place saucepan over low heat and gradually whisk in butter, until butter is melted and sauce is emulsified. Whisk in tarragon and lemon juice; season with salt and pepper. Cover and set aside; keep warm.
• For trout and assembly:
• Heat oil in a large nonstick skillet over medium-high heat. Season fish with salt and pepper. Place fish, skin side down, in pan and cook, undisturbed, until skin is crisp and releases from pan, about 4 minutes. Turn fish, add butter to pan, and cook, tilting pan and spooning butter over fish, until opaque throughout, about 2 minutes longer.
• Stir parsley into verjus beurre blanc just before serving. Serve fish with lentils and sauce.