Sometimes the tastiest food is also the simplest. Although this whole trout looks complicated, it couldn’t be any easier! Top it with a rich caper brown butter for a luxurious meal, or even just serve it with a lemon and you won’t be disappointed.
We served ours on a bed of brussels, because they’re delicious and we always have them in our fridge, though any vegetable that you have on hand will work just as well.
With Spring around the corner, we’re living in denial of this weeks coming snow. To keep things bright we stuffed this trout with lemon and herbs, and we’re staying warm with some heat from the brussels sprouts.
We found some beautiful sweet lemons at the market and drew some inspiration from their bright and sunny aroma. Luckily, the fish monger was directly across from the produce stall, and had just loaded up the fresh trout. It was a match we couldn’t resist.
Whole roasted is always one of the tastiest ways to enjoy any fish, and luckily its also one of the easiest methods to cook. It also makes for a pretty exciting presentation, and is fun to eat.
The Caper Brown Butter adds a luxurious mouthfeel and richness, cut nicely by a squeeze of the fresh lemon. The salty and crispy Fried Capers make for a perfect garnish with crispy texture.
We decided to pair it with a light cocktail that draws its inspiration off of the classic “Negroni”. Using locally made Gin, served with the “campari-esque” Bitterhouse Rubato, and a “Bittersweet Vermouth” produced by Odd Society Spirits that really kicks this cocktail up another notch. Top it off with some soda to lighten things up a bit and really keep it fresh.
Whole Roasted Trout with Lemon and Dill
1 Large Rainbow Trout, Scaled
2 Cloves Garlic
4 Sprigs Dill
1tbsp Olive Oil
Sea Salt and Black Pepper
Preheat the oven to 500f while preparing your fish and other ingredients.
Slice your lemon, shallot, and Garlic thinly. Season the inside of your trout with salt and pepper, and then stuff it with your aromatics.
Rub the skin with olive oil and lots of salt and coarse pepper, roast in the oven on a rack for approximately 15 minutes, until the skin starts to get crispy, and the flesh starts to flake.
While the fish is roasting, prepare your brussel sprouts.
After about 15 minutes turn your oven to to Broil for another 5 minutes if you want to really crisp up the skin.
Roast Brussel Sprouts with Chilli, Lemon, and Garlic
Brussel Sprouts – enough for two, cut in half
4 Cloves Garlic
Sea Salt, Chill Flakes, Black Pepper
1 tbsp Butter
1 tbsp Olive Oil
Preheat your largest pan – preferably a cast iron, with enough oil to lightly coat the bottom.
Once the pan is nearly smoking, add your brussel sprouts cut side down, and sear on medium high heat o gain deep color and a crisp texture. Season liberally with salt.
Once the brussels have been lightly coloured, begin to toss them in the pan, coating lightly with the salt and oil, and beginning to soften. Add the shallot and toss.
Add the butter, garlic, chilli flake, and pepper. Allow the garlic to toast and become fragrant while mixing everything together.
Remove the pan from heat and finish with the juice of a lemon, and some of the zest. and serve.
Caper Brown Butter
4 tbsp butter
2 tbsp capers
Dill and Parsley, chopped.
Sea Salt and Black Pepper
Heat your butter in a pan, gently swirling to help it melt evenly. Allow it to foam and begin to brown.
As the butter browns, have your lemon cut and ready, as well as your capers and herbs. It’s important that you swirl the pan to keep the solids from touching the bottom and burning.
Once you see the butter become brown and the milk solids become toasted (you will smell it), turn off the heat, add the capers and allow them to fry. the butter will foam and the browning process will stop. Season with Lemon, sea salt, and pepper. Finish with a handful of chopped herbs, and serve immediately.