Pastrav Recipe

Prepare marinade

In a shallow bowl, whisk together 6 tbs olive oil, 4 tbs lemon juice, minced garlic, chopped parsley, thyme leaves, smoked paprika, 2 tsp kosher salt and 1 tsp freshly ground black pepper until combined.

Marinate trout

Pat the trout dry with paper towels. Make 2-3 shallow diagonal cuts on each side of each fish. Rub the marinade inside the cavity and over both sides of each trout, ensuring some chopped parsley and garlic go into the cavity. Let sit at room temperature 20 minutes or refrigerate up to 1 hour (bring back to room temp 20 minutes before grilling).

Preheat grill

Preheat a gas or charcoal grill to medium-high (about 400°F/200°C). Oil the grates well to prevent sticking.

Grill trout

Place each trout directly on the hot grill. Cook 4-6 minutes per side depending on size (a 10–12 oz trout will take ~5 minutes per side). Flip once carefully using two spatulas. The trout is done when the flesh flakes easily and internal temperature at the thickest part reaches 135–140°F (57–60°C). Remove to a tray and tent loosely with foil to rest 5 minutes.

Char peppers

While the grill is heating, place whole red bell peppers directly on the grill or over a gas flame. Turn occasionally until skins are blackened and blistered on all sides, about 10–12 minutes total. Transfer to a bowl and cover tightly with plastic wrap or a lid for 10 minutes to steam—this loosens skins. Peel off skins, remove stems and seeds, and slice into wide strips.

Dress chicory

Toss the chicory leaves with 2 tbs olive oil, 1 tbs sherry vinegar, 1 tsp salt and 1/2 tsp black pepper just before serving so the leaves stay crisp. Arrange leaves on plates or keep warm briefly while finishing.

Combine peppers & chicory

Toss the sliced charred peppers with the dressed chicory lightly so peppers warm and absorb a touch of dressing. Reserve for assembly.

Cook bacon

In a large skillet over medium heat, cook bacon slices until crispy, 6–10 minutes, turning occasionally. Transfer to paper towels to drain and cool slightly. If desired, chop into bite-size pieces for sprinkling; otherwise leave whole for sandwich assembly.

Make aioli

In a small bowl, combine 1 cup mayonnaise, 1 minced garlic clove, 2 tsp sriracha (adjust to heat preference), 1 tbs lemon juice, 1/2 tsp smoked paprika and 1/4 tsp salt. Whisk until smooth and taste; adjust salt or hot sauce as needed. Chill until ready to use.

Prepare potatoes

Cut potatoes into even fries (about 1/3–1/2 inch thick). Rinse in cold water until water runs clear to remove excess starch, then pat very dry with towels.

Fry or roast fries

Option A - Frying: Heat neutral oil in a heavy pot to 325°F (160°C). Fry potatoes in batches 3–4 minutes until pale and soft but not browned. Remove and drain. Increase oil to 375°F (190°C) and fry a second time 2–3 minutes until golden and crisp. Drain on paper towels. Option B - Oven: Toss fries with 1 tbs olive oil, garlic powder, paprika and salt. Spread on a single layer on a baking sheet and roast at 450°F (230°C) for 25–30 minutes, turning once, until crisp and golden.

Season fries

Immediately toss hot fries with 1 tsp salt, additional paprika or garlic powder if desired, and 2 tbs chopped parsley. Keep warm until serving.

Toast buns

Butter the cut sides of Gabi's buns lightly. Toast cut-side down on the grill or in a skillet until golden and slightly crisp, about 1–2 minutes.

Assemble sandwiches

Spread about 1 tbs spicy aioli on the bottom half of each bun. Place a few chicory leaves and a portion of charred peppers on the aioli, then set one whole grilled trout on top (or break into large pieces if preferred). Top with 1–2 slices or pieces of crispy bacon, a squeeze of lemon, a few microgreens or parsley, and a drizzle of additional aioli if desired. Close with the top bun.

Plate each sandwich with a generous portion of house fries and an extra lemon wedge. Serve immediately while trout and fries are hot. Offer extra spicy aioli on the side.