Pan-seared Trout Fillet with Young Vegetables, Grapefruit Reduction and Pink Peppercorns

Pan-seared Trout Fillet with Young Vegetables, Grapefruit Reduction and Pink Peppercorns

Yield: 6 portion

Baby carrots - 12
Baby leeks - 12
Baby golden beets - 12
Baby purple beets - 12
Baby turnips - 12
Virgin olive oil - 3 oz.
Lake trout fillets, deboned, skin scored - 36 oz.
Fresh grapefruit juice - 4 cups
Pink peppercorns - 2 oz.
Unsalted butter - 6 oz.
Salt and freshly ground black pepper - to taste
Fresh chives -1 bunch

Method:

  1. Separately blanch all baby vegetables in salted boiling water; set aside.

  2. Heat half of oil in sauté pan; sear trout skin side down, turn over and place on baking sheet greased with remaining oil (fish is still rare).

  3. Deglaze pan with grapefruit juice, add peppercorns; reduce mixture to syrup consistency. Stir in 4 oz. cold butter; set aside.

  4. Heat all vegetables, except beets, in remaining butter and 1/4 water (heat beets separately). Season with salt and pepper.

  5. Bake trout in preheated 400F oven until medium (about 3 to 4 minutes).

Serve with vegetables on top, spoon sauce over dish; garnish with chives.

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