Fresh Idaho Rainbow Trout Recipe

Cook Potatoes

Place the peeled and cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender, about 12–15 minutes.

Mash and Finish

Drain potatoes thoroughly and return to the pot off heat to dry for 1–2 minutes. Warm the milk and 2 tablespoons butter together until the butter melts. Mash potatoes with a potato masher until smooth but slightly rustic. Stir in warm milk-butter mixture, chopped green onions, remaining 1 tablespoon butter, 1 teaspoon salt and 1/2 teaspoon black pepper. Adjust seasoning to taste and keep warm.

Trim and prepare vegetables. In a large skillet over medium-high heat, melt 1 tablespoon butter (or heat olive oil). Add vegetables and sauté until crisp-tender: baby carrots 6–8 minutes, asparagus or snap peas 3–5 minutes depending on size. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Keep warm.

Cook Bacon

In a medium skillet over medium heat, cook the bacon slices until crisp, about 6–8 minutes, turning occasionally. Transfer bacon to a paper-towel lined plate and reserve 1 tablespoon rendered bacon fat in the pan. Chop or crumble bacon when cool and set aside.

Sweat Leeks

Add 1 teaspoon olive oil and 1 tablespoon unsalted butter to the skillet with the reserved bacon fat and heat over medium-low. Add the sliced leeks, a pinch of salt, and cook, stirring occasionally, until leeks are very tender and beginning to caramelize, about 8–10 minutes. Stir in lemon juice, chopped chives, crumbled bacon, and adjust seasoning with salt and 1/2 teaspoon black pepper. Keep warm on very low heat.

Reduce Wine

In a small saucepan over medium heat, combine the minced shallot, white wine and white wine vinegar. Bring to a simmer and reduce until about 2–3 tablespoons of liquid remain, about 8–10 minutes. If using, whisk in 1 teaspoon heavy cream to help stabilize the sauce (optional).

Mount with Butter

Lower the heat to very low. Whisk in the cold butter cubes a few at a time, allowing each addition to emulsify before adding more. Continue until sauce is smooth and slightly thickened. Season with 1/4 teaspoon salt and 1/4 teaspoon white or black pepper. Keep warm; do not boil or the sauce will break. If sauce begins to separate, remove from heat and whisk in a teaspoon of cold water to bring back together.

Prepare Fillets

Pat trout fillets dry with paper towels. Season both sides lightly with 1 teaspoon kosher salt and 1 teaspoon black pepper. Lightly dust the flesh side (not the skin side) with about 1 tablespoon flour, shaking off excess.

Pan-Sear

Heat a large heavy skillet (preferably stainless steel or cast iron) over medium-high heat until hot. Add 2 tablespoons canola oil and 1 tablespoon unsalted butter. Place fillets skin-side down in the skillet (do not crowd the pan). Press gently with a spatula for the first 30 seconds to ensure even contact. Cook skin-side down until skin is crisp and the fish is cooked about two-thirds of the way through, about 4–5 minutes depending on thickness.

Finish in Pan

Flip fillets carefully and cook flesh-side for 30–60 seconds to finish (the trout will continue to cook from residual heat). Remove fillets to a warm plate and tent loosely with foil for up to 2 minutes while finishing sauce and leeks.

Plate and Finish

Spoon a little beurre blanc onto each plate and place a portion of champ potatoes beside it. Top the potatoes with a generous spoonful of the melted leeks and bacon. Place the trout fillet skin-side up (or at an angle) on the plate. Spoon additional beurre blanc over the flesh (avoid drowning the skin to keep it crisp). Garnish with chopped parsley and a lemon wedge. Serve immediately with seasonal vegetables on the side.