Ocean Trout Recipe
pan roasted norwegian ocean trout with charred eggplant baba ganoush and stone fruit-almond vinaigrette
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Ingredients
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Ocean Trout
Charred Eggplant Baba Ganoush
Stone Fruit-Almond Vinaigrette
Method
Ocean Trout
- 1
Prepare the Trout
Season the Norwegian ocean trout fillets with salt and black pepper on both sides.
- 2
Pan Roast the Trout
In a large skillet, heat olive oil over medium-high heat. Once hot, place the trout fillets skin-side down in the skillet. Cook for about 4-5 minutes until the skin is crispy. Flip and cook for an additional 3-4 minutes or until the trout is cooked through. Squeeze fresh lemon juice over the trout just before serving.
Charred Eggplant Baba Ganoush
- 3
- 4
Make the Baba Ganoush
In a food processor, combine the charred eggplant flesh, tahini, garlic, lemon juice, salt, olive oil, and smoked paprika. Blend until smooth. Adjust seasoning as needed. Garnish with fresh parsley before serving.
Stone Fruit-Almond Vinaigrette
- 5
Prepare the Vinaigrette
Chop the stone fruit into small pieces, discarding the pit. Add to a mixing bowl with chopped almonds, red wine vinegar, olive oil, honey, salt, and black pepper. Whisk until well combined. Adjust seasoning to taste.